Carrageenan Free Maple-Ginger Pumpkin Oven Pancake
Autumn mornings don't get much cozier than a puffed, golden pancake straight from a sizzling cast iron skillet. This oven pancake leans hard into warm spice and natural sweetness — real pumpkin purée, freshly grated ginger, Ceylon cinnamon, and pure maple syrup do all the heavy lifting without a single additive in sight. That matters more than you might think, because many store-bought pancake mixes and flavored dairy products quietly sneak in thickeners and stabilizers that people avoiding carrageenan have to watch out for. Here, every ingredient is straightforward and easy to verify: eggs, whole milk, flour, butter, and pantry spices you probably already have. The technique is the real magic — a screaming-hot skillet makes the edges billow up dramatically before the center sets into something custardy and tender. You slice it into wedges right from the pan, drizzle on more maple syrup, and if you're feeling fancy, a few slivers of fresh ginger on top make it look like something from a weekend brunch menu. It's the kind of dish that feels indulgent but comes together with almost no fuss.
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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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