Paraben Free Maple-Ginger Pumpkin Oven Pancake
That dramatic puff as it comes out of the oven is genuinely one of the most satisfying moments in home cooking, and this skillet pancake delivers it every single time. Real pumpkin purée and freshly grated ginger give the batter a warmth and depth that feels like autumn in every bite, while pure maple syrup adds natural sweetness without any synthetic additives or preservatives to worry about. For anyone navigating paraben concerns, the ingredient list here is refreshingly straightforward — whole foods, fresh aromatics, and nothing that requires a label check. The trick is a screaming-hot cast iron skillet loaded with butter, which creates those impossibly crisp, golden edges while the center stays custardy and tender. Ceylon cinnamon keeps the spice delicate rather than sharp, letting the ginger and pumpkin actually shine through. Slice it into wedges straight from the pan, drizzle on a little extra maple syrup, and get it to the table fast before it settles — though honestly, even once it deflates, it tastes just as incredible.
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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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