Dairy Free Vanilla Pumpkin Oven Pancake
Total time35 min
Prep time10 min
Cook time25 min
4.6(15)
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Learn more →Ingredients
4 servings
- 3 large eggs
- ½ cup pumpkin purée
- ½ cup milk
Chef's tipUse plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts. - 1 tsp pure vanilla extract
- ½ cup all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp ground ceylon cinnamon
- ½ tsp ground ginger
- ¼ tsp salt
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
For serving
- 2 tbsp maple syrup, for serving (optional)
- 1 tbsp powdered sugar, for serving (optional)
Instructions
- 1
Place a 10-inch oven-safe skillet (or 9-inch round baking dish) in the oven and preheat to 425°F (220°C) for at least 15 minutes while you prepare the batter.
- 2
In a blender (or in a large bowl with a whisk), combine the eggs, pumpkin purée, milk, and vanilla extract. Blend or whisk until completely smooth.
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