Chestnut Free Maple-Ginger Pumpkin Oven Pancake
This dramatic oven pancake puffs up into a golden, cloud-like showstopper with deeply spiced, autumnal flavor in every bite. Pumpkin purée and freshly grated ginger give the batter a warmth that feels almost luxurious, while Ceylon cinnamon adds a softer, more floral spice note than the standard stuff. The whole thing comes together in a blender, gets poured into a screaming-hot buttered skillet, and bakes into something that looks genuinely impressive with almost no effort. Because every ingredient here is straightforward — eggs, milk, flour, real maple syrup, and fresh produce — there's no need to scrutinize labels for hidden tree nut derivatives or shared-facility warnings that can make baked goods stressful to source. The dramatic puff will deflate a little once it hits the table, but that's part of the charm; just drizzle on extra maple syrup and serve it in wedges straight from the skillet before anyone notices. It works beautifully as a weekend brunch centerpiece or a cozy weeknight dessert when you want something special without a pile of dishes.
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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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