Shellfish 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 fold into a silky, pourable batter alongside warm Ceylon cinnamon and a touch of maple syrup, so every bite tastes like the best parts of fall in one dramatic, oven-baked showstopper. The technique is simpler than it looks — you blend the batter, let the oven do the heavy lifting, and watch the edges climb the sides of the skillet into those gorgeous, crispy-brown puffs. Every single ingredient here is naturally free of any seafood or shellfish concern, so there's no label-scanning or substitution stress involved whatsoever. A final drizzle of pure maple syrup and optional candied-style ginger slices on top make it feel genuinely special without any extra effort. Serve it straight from the skillet in wedges while it's still steaming, because this one is absolutely best the moment it hits 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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