1¼ cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1¼ teaspoons pumpkin pie spice
¾ teaspoon salt
1⅓ cups milk
¾ cup canned pumpkin
4 large eggs, separated
¼ cup butter, melted
1 teaspoon vanilla
Butter
Maple Syrup
Whisk first five dry ingredients in a large bowl.l Whisk milk, pumpkin, egg yolks, butter, and vanilla in a separate bowl. Add pumpkin mixture to dry ingredients and stir until just incorporated. Do not overmix. Using an electric mixer, beat egg whites until stiff but not dry. Gently fold egg whites into batter, being careful not to deflate mixture. Spray a large non-stick skillet with oil, and place over medium-high hear. Working in batches, pour batter by ⅓ cupfuls into pan. When bubbles appear on surface of pancake, immediately turn and continue cooking until bottom is browned, about 1 minute per side. Repeat remaining batter. Serve hot with butter and maple syrup.
Yield: about 12 pancakes