Cashew Free Maple-Ginger Pumpkin Oven Pancake
This dramatic oven pancake puffs up in a screaming-hot cast iron skillet, developing deeply golden, crispy edges while the center stays tender and custardy — it's the kind of showstopper that makes everyone at the table lean in for a closer look. Real pumpkin purée and freshly grated ginger give the batter a warmth that feels genuinely autumnal, and Ceylon cinnamon adds a softer, more floral spice than the usual grocery store variety. A drizzle of pure maple syrup at the end ties everything together without overwhelming the subtle, earthy sweetness already baked into every bite. The ingredient list is refreshingly straightforward — eggs, milk, flour, butter, and a handful of pantry spices — so there's no need to scan labels for hidden nut-based additives or worry about cross-contact from tree nut products that sneak into so many packaged breakfast foods. The technique is simpler than it looks: blend the batter smooth, pour it into a sizzling buttered skillet, and let the oven do the dramatic work. Serve it straight from the pan in wedges while it's still puffed and steaming, with optional candied ginger on top for a little extra bite.
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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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