Capsaicin Free Maple-Ginger Pumpkin Oven Pancake
This dramatic oven pancake puffs up into a golden, cloud-like showstopper right in your cast iron skillet, and the combination of pumpkin purée, warm Ceylon cinnamon, and fresh ginger makes every bite taste like the best part of autumn. The batter comes together in minutes — just blend, pour into a screaming-hot buttered pan, and let the oven do the magic. Because the heat is the whole trick here, you get those spectacular puffed edges and a tender, custardy center without any fuss at the stovetop. For anyone avoiding capsaicin, this recipe is naturally a safe haven — every warming note comes from ginger and cinnamon rather than anything spicy, so there's no need to scrutinize labels or swap a single ingredient. A drizzle of pure maple syrup at the end ties the whole thing together with just the right amount of sweetness. Serve it straight from the skillet in wedges while it's still warm, because this is absolutely a dish that rewards eating immediately.
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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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