Pecan 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. This oven pancake leans hard into the season with real pumpkin purée, freshly grated ginger, and warm Ceylon cinnamon all whisked into a silky, pourable batter that bakes up dramatically — edges billowing high and turning deep caramel brown while the center stays tender and custardy. A finishing drizzle of pure maple syrup ties every bite together with that earthy sweetness that just belongs with pumpkin. Because the ingredient list is built entirely around pantry staples, eggs, and fresh produce, there's no need to scan labels or worry about shared processing facilities where tree nuts might lurk. The whole thing comes together in one blender and one skillet, which means less cleanup and more time enjoying that first warm wedge. Serve it straight from the pan while it still has a little puff left, and don't skip the optional candied ginger on top — it adds a bright, spicy kick that makes the whole dish feel a little special.
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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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