Vegetarian Maple-Ginger Pumpkin Oven Pancake
Picture a dramatic, puffed-up pancake emerging from the oven with golden, crispy edges and a tender, custardy center perfumed with warm Ceylon cinnamon, real maple syrup, and bright fresh ginger — this is weekend breakfast at its most impressive. The whole thing comes together in a blender, gets poured into a screaming-hot buttered skillet, and bakes into something that looks like it took serious skill but genuinely didn't. Every ingredient here is naturally meat- and poultry-free, so there's no need to scan labels or swap anything out — eggs, whole milk, pumpkin purée, and unsalted butter do all the heavy lifting. The pumpkin keeps the interior moist and subtly earthy while the maple syrup caramelizes slightly against the hot cast iron, creating edges you'll want to fight over. Fresh ginger gives it a little zing that cuts through the richness beautifully, and the optional sliced ginger on top adds a finishing touch that feels almost restaurant-worthy. Serve it straight from the skillet in wedges with an extra drizzle of maple syrup, and don't be alarmed when it starts to deflate — that's just part of the charm, and it tastes every bit as good as it looked coming out of the oven.
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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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