Fructose Free Maple-Ginger Pumpkin Oven Pancake
This dramatic oven pancake puffs up tall and golden in a screaming-hot cast iron skillet, then settles into a tender, custardy center that's somewhere between a Dutch baby and a pumpkin pie filling. Warm Ceylon cinnamon and freshly grated ginger run through every bite, while pure maple syrup adds just enough sweetness without the fructose overload that comes from high-sugar syrups or fruit-heavy toppings. For anyone managing fructose sensitivity, the ingredient list here is refreshingly straightforward — no honey, no agave, no sneaky fruit concentrates, just whole eggs, milk, pumpkin purée, and a measured pour of maple syrup. The batter comes together in a blender in under a minute, and the oven does all the heavy lifting from there. Watching those edges climb up the sides of the skillet is genuinely one of the most satisfying things you can pull out of a weekend morning. Serve it straight from the pan in wedges while it's still steaming, with an extra drizzle of maple syrup and a few slices of fresh ginger if you want 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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