Nightshade Free Maple-Ginger Pumpkin Oven Pancake
Pumpkin and warm spice come together in this dramatic oven pancake that puffs up beautifully in a blazing-hot cast iron skillet before settling into a tender, custardy center. The batter is built around eggs, whole milk, and real pumpkin purée, then sweetened with pure maple syrup and brightened with freshly grated ginger and Ceylon cinnamon — no tomatoes, peppers, or potatoes anywhere in sight. For anyone navigating nightshade restrictions, breakfast can feel like a minefield of hidden paprika and spice blends, but every single ingredient here is straightforward and easy to verify. The technique is almost theatrical: butter sizzles in the screaming-hot pan, the thin batter goes in, and the oven does the rest while the edges climb the sides and turn deep golden brown. A final drizzle of maple syrup and a few slices of fresh ginger on top make it feel genuinely special without any extra effort. Serve it straight from the skillet in wedges while it's still warm — this one doesn't wait around.
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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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