Coconut Free Maple-Ginger Pumpkin Oven Pancake
Autumn mornings don't get much cozier than a puffed, golden pancake pulled straight from a screaming-hot cast iron skillet. Pumpkin purée and fresh grated ginger give the batter a warmth and depth that feels genuinely special, while Ceylon cinnamon and pure maple syrup keep everything balanced and fragrant. The technique is simpler than it looks — you blend the batter, melt butter in a preheated skillet, pour, and let the oven do the dramatic work of puffing the edges into crispy, caramelized ruffles. Because every ingredient here is straightforward and whole, there's no need to scrutinize labels for sneaky coconut oil, coconut milk, or coconut-derived additives that often turn up in packaged pancake mixes and non-dairy swaps. The result is a showstopper that deflates just slightly as you bring it to the table, which only makes slicing into it feel more satisfying. Drizzle with extra maple syrup and serve it in wedges right from the pan — no plates required, no fuss, just a genuinely beautiful weekend breakfast.
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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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