Pistachio 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. Real pumpkin purée and freshly grated ginger give the batter a warmth that feels genuinely seasonal, while Ceylon cinnamon and pure maple syrup round everything out with a gentle, aromatic sweetness. The technique is almost theatrical — the batter puffs up dramatically around the edges as it bakes, creating crispy, caramelized sides and a tender, custardy center that's somewhere between a Dutch baby and a pumpkin pie. Because every ingredient here is straightforward and whole — eggs, milk, flour, butter, spice — there's no need to scan labels or second-guess what's hiding in a packaged mix. Tree nuts of any kind simply aren't part of this recipe, so anyone avoiding them can dig in without a second thought. A final drizzle of warm maple syrup and a few slivers of fresh ginger on top make it look like something from a restaurant brunch, but the whole thing comes together in one pan with barely any cleanup. Serve it in wedges right from the skillet while it's still steaming — it waits for no one.
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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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