Hazelnut Free Maple-Ginger Pumpkin Oven Pancake
This dramatic oven pancake puffs up into a golden, cloud-like showstopper with edges that crisp and curl while the center stays tender and custardy. Real pumpkin purée, fresh grated ginger, and warm Ceylon cinnamon make every bite taste like the best version of autumn you've ever had. A drizzle of pure maple syrup ties it all together in the most satisfying way. For anyone navigating tree nut allergies, this kind of baked good can feel like a minefield — specialty bakeries and boxed mixes are notorious for shared equipment warnings — but every single ingredient here is straightforward and easy to verify at the grocery store. There are no nut-based flours, no almond milk swaps, and no flavored syrups with mystery additives, just whole milk, eggs, flour, and real pantry staples. The technique is almost effortless: blend, pour into a screaming-hot buttered skillet, and let the oven do the dramatic work. Serve it straight from the cast iron in wedges and watch it disappear before it even has a chance to fully deflate.
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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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