Caffeine Free Maple-Ginger Pumpkin Oven Pancake
This dramatic oven pancake is the kind of weekend breakfast that makes everyone wander into the kitchen wondering what smells so good. Pumpkin purée and freshly grated ginger give the batter a warmth that feels genuinely autumnal, while Ceylon cinnamon and pure maple syrup round everything out with a gentle, aromatic sweetness. The technique is simple but the result is showstopping — a cast iron skillet goes into a screaming-hot oven, butter sizzles the moment it hits the pan, and the batter puffs up into tall, golden, dramatic edges that look like they came from a restaurant kitchen. Because every ingredient here is naturally free of stimulants, you can serve this to anyone avoiding coffee, tea, or other sources of caffeine without a second thought — no label-checking required. The thin, pourable batter is key to that signature rise, so don't be tempted to thicken it up. Once it comes out of the oven and gets a generous drizzle of maple syrup, serve it fast — the gorgeous puff is part of the experience, and it waits for no one.
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Learn more →Ingredients
4 servings
For the batter
- 3 large eggs
- ½ cup whole milk
- ½ cup pumpkin purée
- 2 tbsp pure maple syrup
- 1 tsp fresh ginger, finely grated
- ½ tsp ground ceylon cinnamon
- ¼ tsp fine sea salt
- ¾ cup all-purpose flour
For the skillet
- 3 tbsp unsalted butter
For serving
- 2 tbsp pure maple syrup, for drizzling
- 1 tbsp fresh ginger, thinly sliced or candied-style (optional)
Instructions
- 1
Place a 10-inch or 12-inch oven-safe skillet (cast iron preferred) on the center rack of the oven and preheat to 425°F (220°C). Allow the skillet to heat for the full preheat time, at least 15 minutes.
- 2
In a blender (or in a large bowl using a whisk), combine the eggs, milk, pumpkin purée, 2 tbsp maple syrup, grated ginger, Ceylon cinnamon, and salt. Blend or whisk until completely smooth, about 30 seconds in a blender or 1 minute by hand. Add the flour and blend or whisk just until no dry streaks remain and the batter is smooth and pourable — it will be thinner than standard pancake batter.
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