Autumn flavors don't get much more inviting than this — a dramatic, puffed oven pancake loaded with real pumpkin purée, fresh grated ginger, and warm Ceylon cinnamon, finished with a drizzle of pure maple syrup. The batter comes together in minutes in a blender, and the magic happens when it hits a screaming-hot buttered skillet and billows up into gorgeous golden edges. All-purpose flour is the only grain in play here, so there's no rye or rye-adjacent ingredient to navigate — just clean, straightforward pantry staples. The pumpkin keeps the interior tender and almost custardy, while the fresh ginger gives every bite a little bright, spicy lift that feels anything but ordinary. Watching it puff in the oven is genuinely exciting, and the slight deflation once it comes out only adds to the rustic, skillet-straight-to-table charm. Serve it in wedges while it's still warm and the butter is still sizzling — this one doesn't wait around, and honestly, neither will your family.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
