High Fructose Corn Syrup Free Maple-Ginger Pumpkin Oven Pancake
Autumn mornings don't get much more dramatic than pulling a puffed, golden pancake straight from a screaming-hot cast iron skillet. This oven pancake gets its warmth from real pumpkin purée, freshly grated ginger, and Ceylon cinnamon — ingredients you can actually read and recognize — with pure maple syrup doing all the sweetening, inside the batter and drizzled on top. That matters because so many store-bought pancake mixes and flavored syrups quietly rely on high fructose corn syrup to hit that sweet spot, making a simple breakfast harder to navigate than it should be. Here, every ingredient is straightforward and intentional. The technique is just as satisfying as the flavor: a preheated skillet melts the butter on contact, the thin batter puffs into dramatic, crispy-edged glory in the oven, and the whole thing is ready to slice into wedges and serve straight from the pan. A little extra fresh ginger on top adds a bright, slightly spicy finish that makes it feel genuinely special. It's the kind of weekend breakfast that looks impressive but asks very little of you.
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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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