Mushroom Free Maple-Ginger Pumpkin Oven Pancake

Autumn in a skillet — that's the best way to describe this dramatic, puffed oven pancake that billows up at the edges and fills your kitchen with the warm scent of pumpkin, Ceylon cinnamon, and fresh ginger. The batter comes together in minutes with pantry staples and real pumpkin purée, then a screaming-hot cast iron skillet does all the heavy lifting to create those gorgeous, golden, crispy edges. Every single ingredient here is straightforward and naturally free of fungi-derived additives, so there's no need to scan labels or second-guess anything on the list. The touch of pure maple syrup baked right into the batter — and drizzled on top at the end — gives it a caramel-like sweetness that plays beautifully against the bright, slightly spicy ginger. It's technically a pancake, but it eats like a showstopper brunch centerpiece. Serve it straight from the skillet in wedges while it's still warm and the edges are at their crispiest — no one will be waiting long.

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