Pregnancy Friendly Maple-Ginger Pumpkin Oven Pancake
Warm, spiced, and deeply satisfying, this oven pancake is the kind of weekend breakfast that feels indulgent without requiring any complicated ingredients or techniques. The batter comes together in a blender in under a minute, combining whole eggs, whole milk, and pumpkin purée into something that bakes up dramatically puffed and golden at the edges. Pumpkin is a genuinely great ingredient during pregnancy — it brings natural sweetness and a velvety texture while keeping the ingredient list clean and recognizable. Pure maple syrup stands in as the only sweetener, so there's no refined sugar to second-guess, and Ceylon cinnamon adds warmth without the stronger compounds found in cassia varieties. Fresh ginger gives the whole thing a bright, zingy lift that also happens to be one of the most well-known natural remedies for nausea. Everything bakes in a single cast iron skillet, which means fewer dishes and a stunning presentation straight from the oven to the table. Serve it in wedges with an extra drizzle of maple syrup while it's still steaming — it's the kind of simple, nourishing meal that genuinely feels like a treat.
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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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