adapted from Bon Appetit
1 1/4 cups unbleached all purpose flour
2 TB sugar
2 teaspoons baking powder
1 1/4 teaspoons pumpkin pie spice (recipe follows)
3/4 teaspoon salt
1 1/3 cups low-fat or nonfat milk
3/4 cup canned pure pumpkin
4 large eggs, separated
1/4 cup (1/2 stick) unsalted butter, melted and cooled
1 teaspoon vanilla extract
Pumpkin Pie Spice
4 teaspoons cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon nutmeg
Mix all ingredients together in a small airtight container and use as recipes call for the pre-made spice!
Whisk first flour, sugar, baking powder pumpkin pie spice and salt in large bowl. Whisk milk, pumpkin, egg yolks, melted butter and vanilla in medium bowl and blend well. Add pumpkin mixture to dry ingredients and whisk just until smooth. Beat egg whites in another medium bowl until stiff but not dry. Gently fold whites into batter in 2 additions. Brush a large nonstick skillet with butter and heat over medium heat. Working in batches, pour batter by 1/4 to 1/3 cupfuls onto skillet. Cook until bubbles form on surface of pancakes and bottoms are brown, about 1 1/2 minutes per side. Repeat with remaining batter, brushing skillet with oil between batches. Serve with syrup.
Makes 15-19 pancakes, depending on the size.