Macadamia Free Maple-Ginger Pumpkin Oven Pancake
This dramatic oven pancake puffs up like a dream in a screaming-hot cast iron skillet, with deeply golden edges and a tender, custardy center that smells like the best parts of autumn. Pumpkin purée and freshly grated ginger give the batter real depth, while Ceylon cinnamon adds a softer, more floral warmth than the standard stuff. A drizzle of pure maple syrup at the end ties everything together without any fuss. Every single ingredient here is straightforward and naturally free of tree nuts, so there's no label-scanning or substitution anxiety — just a beautiful, crowd-pleasing brunch dish made from a clean, simple list. The technique is surprisingly hands-off: blend, pour into a hot buttered skillet, and let the oven do the dramatic work. It deflates a little once it comes out, but that's part of the charm — serve it straight from the pan in wedges before it settles, and it still looks absolutely stunning on the table.
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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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