Seeds Free Maple-Ginger Pumpkin Oven Pancake
This dramatic oven pancake puffs up tall and golden in a screaming-hot cast iron skillet, then settles into a custardy, tender center that's somewhere between a Dutch baby and a slice of autumn in edible form. Pumpkin purée and freshly grated ginger give the batter a warmth and depth that ground spices alone just can't match, and a drizzle of pure maple syrup ties everything together at the table. Because the ingredient list is built entirely around eggs, milk, flour, butter, and whole-food flavor boosters, there's nothing hiding in here that would trip up anyone avoiding seeds — no poppy, no sesame, no sunflower, no sneaky seed-based oils. The technique does all the heavy lifting: a preheated skillet and thin, blendable batter are the only secrets to that spectacular rise. Ceylon cinnamon adds a lighter, more floral note than the standard supermarket variety, which plays beautifully against the ginger without overwhelming the pumpkin. Serve it straight from the skillet in wedges while it's still warm — this one doesn't wait around, and honestly, neither will anyone at the table.
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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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