Nutmeg Free Maple-Ginger Pumpkin Oven Pancake
This dramatic oven pancake puffs up into a golden, cloud-like showstopper with edges that crisp and curl while the center stays tender and custardy. Pumpkin purée and real maple syrup give it a rich, autumnal sweetness, while fresh grated ginger adds a bright, zippy warmth that feels anything but ordinary. The spice blend here is intentional and clean — Ceylon cinnamon does all the aromatic heavy lifting without a trace of nutmeg, which means anyone avoiding that particular spice can dig in without a second thought. So many pumpkin recipes lean hard on pre-mixed pie spice blends that almost always contain nutmeg, but building the flavor from scratch here keeps everything transparent and in your control. The technique is straightforward: a hot cast iron skillet, a quick blended batter, and about 20 minutes in the oven does all the work for you. Finished with a drizzle of maple syrup and optional candied-style ginger slices, it's the kind of weekend breakfast that looks far more impressive than the effort required.
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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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