MSG Free Maple-Ginger Pumpkin Oven Pancake
Autumn in a skillet doesn't get much better than this — a dramatic, puffed oven pancake scented with real maple syrup, fresh ginger, and warm Ceylon cinnamon. The batter comes together in minutes with whole eggs, whole milk, and pumpkin purée, then gets poured into a screaming-hot buttered skillet so the edges billow up into golden, crispy-rimmed glory. Every single ingredient here is straightforward and naturally free of added glutamates, so there's no label-scanning or second-guessing at the store. The trick is that preheated cast iron — it creates an almost theatrical rise that makes this feel far more impressive than the effort involved. A final drizzle of pure maple syrup and a few slivers of fresh ginger bring it all together the moment it hits the table. Serve it in wedges straight from the pan while it's still warm, because this one is absolutely worth gathering everyone around for.
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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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