Citrus Free Maple-Ginger Pumpkin Oven Pancake
Autumn in a skillet doesn't get much better than this — a dramatic, puffed oven pancake scented with warm Ceylon cinnamon, earthy pumpkin, and a double hit of fresh ginger. The batter comes together in minutes with pantry staples and real pumpkin purée, then transforms in a screaming-hot cast iron skillet into something that looks genuinely impressive at the table. Because the sweetness here comes entirely from pure maple syrup rather than citrus-based glazes or orange-spiked batters, it's a naturally safe choice for anyone avoiding citrus without any substitutions required. The technique is straightforward: a preheated skillet, melted butter coating every inch, and a thin, pourable batter that puffs up into golden, crispy-edged glory in under 25 minutes. It deflates a little once it hits the air, but that's part of the charm — drizzle on extra maple syrup, scatter some thinly sliced ginger over the top, and serve it straight from the pan in wedges while it's still warm. This is the kind of weekend breakfast that makes people think you've been cooking for hours.
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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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