Nitrate & Nitrite Free Maple-Ginger Pumpkin Oven Pancake
This dramatic oven pancake puffs up into a gorgeous, golden-edged showstopper that's equally at home on a lazy weekend morning or a festive brunch table. Warm pumpkin purée, freshly grated ginger, and a touch of Ceylon cinnamon give every bite a deeply spiced, autumnal flavor that tastes far more indulgent than the short ingredient list suggests. Pure maple syrup sweetens both the batter and the finishing drizzle, keeping things clean and naturally flavored from start to finish. Every single ingredient here is straightforward and unprocessed — no cured meats, no packaged mixes, no hidden preservatives to second-guess — which makes this a genuinely worry-free choice for anyone avoiding synthetic additives in their food. The technique is simpler than it looks: a screaming-hot cast iron skillet and a thin, blendable batter do all the heavy lifting, producing those dramatic puffed edges without any fuss. Serve it straight from the skillet in wedges while it's still steaming, and don't be alarmed when it settles — that tender, custardy center is exactly what you're after.
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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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