Walnut Free Maple-Ginger Pumpkin Oven Pancake
Autumn flavors don't get much more satisfying than this — a dramatic, puffed oven pancake loaded with real pumpkin purée, fresh grated ginger, and warm Ceylon cinnamon, all finished with a generous drizzle of pure maple syrup. The technique is the secret: a screaming-hot cast iron skillet and a thin, blendable batter create those impossibly tall, golden-brown edges that make everyone at the table gasp before you even cut into it. Every single ingredient here is straightforward and tree-nut-free by nature, so there's no label-scanning or substitution gymnastics required — just honest, cozy baking. The pumpkin keeps the interior tender and custardy while the eggs give it that signature Dutch baby lift, and the maple syrup ties everything together with a deep, caramel-like sweetness that feels genuinely indulgent. Fresh ginger shows up twice — grated into the batter and optionally sliced on top — giving the whole thing a bright, slightly spicy kick that cuts through the richness beautifully. It comes together in one skillet and goes straight to the table, which means fewer dishes and more time enjoying that golden, slightly deflated, perfectly imperfect pancake.
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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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