Peanut Free Maple-Ginger Pumpkin Oven Pancake
Autumn mornings don't get much cozier than a puffed, golden pancake pulled straight from a screaming-hot cast iron skillet. The batter comes together in minutes — just eggs, whole milk, pumpkin purée, real maple syrup, fresh ginger, and a touch of Ceylon cinnamon whisked into something silky and pourable. It bakes up with dramatically billowed edges and a tender, custardy center that smells like the best version of fall you've ever walked into. Because every ingredient here is straightforward and whole, there's no need to scan labels for hidden nut-based additives or worry about cross-contact from packaged mixes. The maple drizzle at the end ties everything together with just enough sweetness, and the optional sliced fresh ginger adds a little brightness that keeps it from feeling heavy. Serve it in wedges right from the skillet while it's still warm — it deflates a little as it cools, but honestly, it tastes just as good either way.
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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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