Honey Free Maple-Ginger Pumpkin Oven Pancake
This dramatic oven pancake puffs up beautifully in a screaming-hot cast iron skillet, with golden, crispy edges giving way to a custardy, spiced center that tastes like autumn in the best possible way. Pure maple syrup does all the sweetening here — both in the batter and drizzled on top — so there is absolutely no honey involved at any stage, making it a genuinely worry-free choice for anyone avoiding it. Pumpkin purée and freshly grated ginger bring real depth and warmth, while Ceylon cinnamon adds a delicate, floral spice that feels a little more refined than the usual pantry staple. The batter comes together in a blender in under a minute, and the oven does the dramatic heavy lifting for you. Watching those edges climb up the sides of the skillet is genuinely one of the most satisfying things you can pull out of your oven on a weekend morning. Serve it straight from the pan, cut into wedges while it's still steaming, and don't skip the extra drizzle of maple syrup on top — it soaks into the surface in the most irresistible way.
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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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