Oats Free Maple-Ginger Pumpkin Oven Pancake
Autumn mornings don't get much more inviting than a puffed, golden pancake straight from a sizzling cast iron skillet. Pumpkin purée and freshly grated ginger give the batter a warmth and depth that feels genuinely special, while Ceylon cinnamon and pure maple syrup round everything out with a gentle, fragrant sweetness. The whole thing bakes up dramatically in the oven — edges billowing high and turning deep golden brown — before settling into a tender, custardy center that's nothing short of showstopping. For anyone navigating an oat sensitivity, this recipe is a clean win: the batter is built entirely on all-purpose flour, eggs, milk, and whole-food flavors, with zero oat-based thickeners, fillers, or add-ins to second-guess. That's a real relief when so many pancake mixes and flavored syrups sneak oats or oat flour into the ingredient list. A drizzle of maple syrup and a few slices of fresh ginger finish it off straight from the pan, and serving it in wedges right from the skillet makes the whole experience feel a little like a celebration.
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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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