Spiced Pumpkin Pancakes

Perfect for Halloween or Thanksgiving morning! Fluffy and light with the right amount of pumpkin flavor, spiced pumpkin pancakes are a great way to begin any autumn morning!

                                                      Spiced Pumpkin Pancakes
                                                                  adapted from
                                                                    bon appétit                                                                          
                                                                 fast easy fresh

                                                              Barbara Fairchild

Ingredients
1 1/4 cups unbleached all purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/4 teaspoon pumpkin pie spice
3/4 teaspoon salt
1 1/3 cups whole milk
3/4 cup canned pure pumpkin
4 large eggs separated
1/4 cup (1/2 stick) unsalted butter, melted
1 teaspoon vanilla extract

Vegetable oil (for brushing skillet)
Pure maple syrup

Directions
Whisk first 5 ingredients in a large bowl to blend. Whisk milk, pumpkin, egg yolks, melted butter, and vanilla in a medium bowl to blend well. Add pumpkin mixture to dry ingredients, whisk until just smooth (batter will be thick). Using electric mixer, beat egg whites in another medium bowl until just stiff but not dry. Fold whites into batter in 2 additions.

Brush large non stick skillet with oil; heat over medium heat. Working in batches, pour batter by 1/3 cupfuls into 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 maple syrup.

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