Sesame Free Maple-Ginger Pumpkin Oven Pancake
Autumn mornings don't get much cozier than a puffed, golden pancake pulled straight from a screaming-hot cast iron skillet. Pumpkin purée and freshly grated ginger give the batter a warmth that feels almost festive, while Ceylon cinnamon and pure maple syrup round everything out with gentle sweetness. The technique is surprisingly hands-off — you blend the batter, pour it into a butter-coated skillet, and let the oven do the dramatic work of puffing the edges into crispy, caramelized peaks. For anyone navigating sesame-free eating, this recipe is refreshingly straightforward: every single ingredient is a whole-food or pantry staple with no hidden seed oils or blended spice mixes that can sneak in unwanted additions. Drizzled with extra maple syrup and finished with a few slices of fresh ginger, it lands somewhere between a Dutch baby and a harvest dessert — but it's absolutely acceptable for breakfast. Serve it in wedges right from the skillet while it's still warm and the edges are at their crispiest.
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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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