Lupin Free Maple-Ginger Pumpkin Oven Pancake
Autumn mornings don't get much cozier than a puffed, golden pancake pulled straight from a screaming-hot cast iron skillet. Pumpkin purée and freshly grated ginger give the batter a warmth that feels genuinely seasonal, while Ceylon cinnamon and pure maple syrup round everything out with a gentle, fragrant sweetness. The batter comes together in a blender in under a minute, then the oven does all the heavy lifting — no standing over a stovetop flipping individual rounds. Because every ingredient here is straightforward and whole, there's no need to scrutinize labels for unexpected legume-based flour substitutes or additives that can sneak into specialty pancake mixes. All-purpose flour, eggs, milk, and butter form the backbone, keeping things clean and uncomplicated. The dramatic puff as it bakes is genuinely impressive, and even as it settles back down, the crisp, buttery edges and custardy center make it impossible to resist. Serve it in wedges straight from the skillet with an extra drizzle of maple syrup and a few slices of fresh ginger for a breakfast that looks and tastes like you put in far more effort than you actually did.
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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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