Celery Free Maple-Ginger Pumpkin Oven Pancake
This dramatic oven pancake puffs up tall and golden in a screaming-hot cast iron skillet, then arrives at the table with caramelized edges and a tender, custardy center that tastes like autumn in every bite. Pumpkin purée and fresh ginger give the batter a warmth and depth that goes way beyond a standard Dutch baby, while Ceylon cinnamon adds a delicate floral spice that doesn't overpower. The whole thing gets finished with a drizzle of pure maple syrup, making it feel indulgent without a single complicated step. Every ingredient here is naturally free of celery and celery derivatives — no hidden vegetable extracts, no seasoning blends to second-guess, just clean, straightforward pantry staples. The batter comes together in a blender in under a minute, so the hardest part is honestly just waiting for the oven to preheat. Serve it straight from the skillet cut into wedges, and if you want a little extra bite, a few slices of fresh or candied ginger on top make it look as impressive as it tastes.
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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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