Pumpkin Pancakes

The Best Ever Pumpkin Pancakes
Adapted from The Pancake Handbook

1 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground ginger
3/4 cup canned pumpkin
1 cup milk
2 eggs, separated
3 tablespoons brown sugar
2 tablespoons butter, melted + butter to spread on pancakes if desired
1/4 teaspoon salt

In a large bowl, mix flour, baking powder, cinnamon, allspice and ginger. In a separate bowl, combine the pumpkin, milk, egg yolks, brown sugar, butter and salt. Add the liquid ingredients to the dry ingredients all at once, stirring just to blend. Do not over-mix or you'll over-develop the gluten in the flour, which makes pancakes tough and rubbery. It's okay to have some lumps in the batter at this point.

Here comes the good part! Place the egg whites in a separate bowl and beat with a whisk or electric mixer until whites are stiff but not dry. Then, gently fold them into the batter until just combined.

Lightly oil your griddle or skillet. Pour pancake batter onto griddle or skillet. Cook until bubbles cover the surface of pancake (about 2 to 3 minutes). The underside should be lightly browned. Then flip, and cook for about 2 minutes more.

Serve with maple syrup. Try cranberry sauce or lingonberry sauce if you want to add a tart twist. This makes about 6-8 pancakes. We love to eat it with blueberry maple breakfast chicken sausage!