Rice Free Maple-Ginger Pumpkin Oven Pancake
This oven pancake is the kind of dramatic, cozy breakfast that makes everyone crowd around the skillet before you've even had a chance to slice it. Pumpkin purée and freshly grated ginger go into the batter alongside a touch of Ceylon cinnamon and pure maple syrup, giving every bite a warm, spiced sweetness that tastes like autumn in the best possible way. The technique is simple but satisfying — a screaming-hot cast iron skillet and a thin, pourable batter are all it takes to get those signature sky-high puffed edges and a golden, custardy center. Because this is a Dutch baby-style pancake built on eggs, milk, pumpkin, and all-purpose flour, there's no rice flour, rice starch, or any rice-derived ingredient anywhere in the recipe — it's naturally free of the grain without any awkward substitutions. A final drizzle of maple syrup and optional candied-style ginger slices on top make it feel like something you'd order at a weekend brunch spot, not something you threw together in under 30 minutes. Serve it straight from the skillet in wedges while it's still warm, because that's honestly the only way to do it justice.
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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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