Gelatin Free Maple-Ginger Pumpkin Oven Pancake
Pumpkin and warm spice come together in this dramatic oven pancake that puffs up beautifully in a blazing-hot cast iron skillet before settling into a tender, custardy center. The batter is built entirely from eggs, whole milk, pumpkin purée, flour, and real maple syrup — nothing hidden, nothing questionable, and absolutely no gelatin or setting agents of any kind. That matters more than you might think, because plenty of store-bought pancake mixes and flavored syrups sneak in unexpected additives that can catch people off guard. Here, every ingredient is straightforward and easy to verify at a glance. Fresh ginger grated right into the batter gives it a lively, slightly spicy warmth that plays beautifully against the earthy pumpkin and sweet maple drizzle on top. The technique is simple — blend, pour into a screaming-hot buttered skillet, and let the oven do the dramatic work — making this feel far more impressive than the effort involved. Serve it straight from the skillet in wedges while it's still warm, and it's the kind of weekend breakfast that genuinely stops people mid-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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