Turmeric Free Maple-Ginger Pumpkin Oven Pancake
Warm spiced pumpkin, real maple syrup, and a hit of fresh ginger come together in a dramatic oven pancake that puffs up beautifully in a screaming-hot cast iron skillet. The edges climb the sides of the pan and turn deep golden brown while the center stays tender and custardy — it's genuinely impressive for something that comes together in a blender in under a minute. Ceylon cinnamon keeps the flavor bright and delicate rather than heavy, and the pumpkin purée gives the batter a subtle earthiness that pairs perfectly with the sweetness of the maple drizzle. For anyone avoiding turmeric, this recipe is a natural fit — every warming spice here is chosen deliberately, and there's nothing hidden in the ingredient list to second-guess. Many cozy autumn baked goods and spice blends sneak in turmeric for color, but this one gets its gorgeous amber hue entirely from pumpkin and cinnamon. Serve it straight from the skillet in wedges while it's still warm, with an extra drizzle of maple syrup and a few slices of fresh ginger if you want a little extra zing.
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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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