Red Meat Allergy Friendly Maple-Ginger Pumpkin Oven Pancake
Cozy, dramatic, and deeply autumnal, this oven pancake puffs up into a golden showstopper right in your cast iron skillet. Real pumpkin purée and freshly grated ginger give the batter a warmth that feels like fall in every bite, while Ceylon cinnamon and pure maple syrup keep things fragrant and naturally sweet. Because the entire ingredient list is built around eggs, milk, butter, flour, and produce, there's nothing here that would trigger a red meat allergy — no beef, lamb, pork, or hidden meat-derived additives to second-guess. The technique is surprisingly hands-off: blend the batter, pour it into a screaming-hot buttered skillet, and let the oven do the heavy lifting for about twenty minutes. Those dramatic puffed edges and deep golden crust are the payoff, and the whole thing gets finished with a maple drizzle and optional candied-style ginger right at the table. Serve it in wedges straight from the skillet while it's still steaming — it's the kind of weekend breakfast that makes everyone gather around before you've even had a chance to sit down.
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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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