Turkey Free Maple-Ginger Pumpkin Oven Pancake
This dramatic oven pancake is the kind of weekend breakfast that makes everyone wander into the kitchen asking what smells so good. Pumpkin purée and freshly grated ginger go into a silky, pourable batter alongside warm Ceylon cinnamon and a touch of maple syrup, so every bite tastes like autumn in the best possible way. The whole thing bakes in a screaming-hot cast iron skillet, which coaxes the edges into tall, golden, almost soufflé-like puffs while the center stays tender and custardy. A final drizzle of pure maple syrup and optional candied-style ginger slices finish it off with just the right amount of sweetness and heat. There's no meat of any kind anywhere near this recipe — it's built entirely on pantry staples, fresh dairy, and real produce, so it's naturally free of any poultry concerns without any substitutions required. Serve it straight from the skillet in wedges while it's still warm, because the puff is part of the magic and it won't wait 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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