Legume Free Maple-Ginger Pumpkin Oven Pancake

This dramatic oven pancake puffs up into a golden, cloud-like showstopper with deeply spiced, autumnal flavor in every bite. Real pumpkin purée and freshly grated ginger give the batter a warmth that ground spices alone just can't replicate, and a drizzle of pure maple syrup ties everything together with just the right sweetness. Because the whole thing comes together in a blender and bakes in a single cast iron skillet, cleanup is minimal and the results look genuinely impressive. For anyone navigating legume-free eating, this recipe is naturally in the clear — every ingredient from the eggs and whole milk to the flour and butter is completely free of beans, lentils, peanuts, or soy. That can be harder to guarantee with store-bought pancake mixes, which often sneak in soy flour or soy lecithin as a binder. The hot buttered skillet is the real secret here: it creates those dramatic puffed edges and a crisp, lacy bottom that a griddle pancake simply cannot achieve. Serve it straight from the pan in wedges while it's still warm and the maple syrup is pooling into every fold.

About Fig

Fig 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 →