Seed Oil Free Maple-Ginger Pumpkin Oven Pancake
Autumn mornings don't get much cozier than a puffed, golden pancake pulled straight from a cast iron skillet, and this one leans hard into warm pumpkin, real maple syrup, and the bright zing of fresh ginger. The batter comes together in minutes — just eggs, whole milk, pumpkin purée, flour, and a handful of pantry spices — and the oven does all the dramatic work for you. Because the only fat in this recipe is real unsalted butter, there's no canola, vegetable, or sunflower oil anywhere in sight, making it a genuinely clean choice for anyone avoiding industrially processed seed oils. Ceylon cinnamon adds a softer, more floral warmth than the standard grocery store variety, and it pairs beautifully with the earthy pumpkin and spicy ginger. The magic moment is pulling that skillet out of the oven when the edges have ballooned into crispy, bronzed walls — impressive enough to feel like a weekend treat but simple enough for any morning you have 30 minutes. A drizzle of pure maple syrup over the top ties everything together, and if you add the optional sliced fresh ginger, you get little pops of heat that make each bite feel intentional. Serve it straight from the skillet in wedges while it's still warm and slightly puffed — it won't last long.
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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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