Gut Friendly Maple-Ginger Pumpkin Oven Pancake
Autumn mornings just got a serious upgrade. This oven pancake comes together in a blender, puffs up dramatically in a screaming-hot cast iron skillet, and arrives at the table golden-edged, warmly spiced, and drizzled with pure maple syrup — the kind of breakfast that makes people think you spent way more effort than you actually did. Pumpkin purée keeps the interior tender and moist while adding a gentle sweetness that pairs beautifully with real maple syrup and freshly grated ginger, no artificial flavors or mystery additives in sight. Ceylon cinnamon is a thoughtful swap here — it's the milder, lower-coumarin variety, which is why it shows up specifically in gut-conscious cooking rather than the more common cassia. The ingredient list is short, whole, and recognizable: eggs, whole milk, real pumpkin, and a handful of pantry staples that your digestive system can actually make sense of. Fresh ginger does double duty, lending a bright, zippy warmth to the batter and an optional finishing garnish that makes every bite feel intentional. Serve it straight from the skillet in wedges while it's still puffed and steaming — this one doesn't wait around.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!