Pork Free Maple-Ginger Pumpkin Oven Pancake
This dramatic oven pancake puffs up tall and golden in a screaming-hot cast iron skillet, then settles into a tender, custardy round that's equal parts showstopper and comfort food. Real pumpkin purée, fresh grated ginger, and a touch of Ceylon cinnamon give every bite a warm, spiced depth that tastes like autumn in the best possible way. A drizzle of pure maple syrup at the end ties it all together with just the right amount of sweetness. Every single ingredient here is naturally free of pork and pork-derived products — no hidden lard, no bacon fat, no ambiguous shortenings — so you can dig in without a second thought. The technique is simpler than it looks: blend a smooth batter, coat the hot skillet with butter, pour, and let the oven do the dramatic work for you. Serve it straight from the skillet in wedges while it's still warm, and don't be surprised if people ask for seconds before they've even finished their first slice.
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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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