Spiced Pumpkin Pancakes

Yes please!

I love baked goods and I think I'm pretty good at making them. I would love to open up a local cafe inspired by many of the cafes I've visited across Europe.

One of the items on my seasonal menu will be spiced pumpkin pancakes. This is a good recipe, although I have another one somewhere that I will put this one up against at a later time and decide which one is better. Serve them warm with real maple syrup and/or fresh whipped cream and a sprinkle of nutmeg and ginger, or cinnamon -- and whoa. :) You are welcome!
Makes about 12

• 1 1/4 cups unbleached all-purpose flour (I prefer King Arthur Flour).
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1 1/4 teaspoons 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

Whisk the first five ingredients in a large bowl to blend. Whisk milk, pumpkin, egg yolks, melted butter and vanilla in a medium bowl to blend. Add pumpkin mixture to dry ingredients, and whisk just until smooth (it will be a thick batter). Beat the egg whites until stiff peaks form. I use an electric mixer for this and have that running while I'm doing the first few steps. Make sure they are stiff but not dry egg whites. Fold the egg whites into the batter in two additions.
Brush or spray a non-stick skillet with oil and heat over medium heat. Pour the batter in batches in 1/3 cup amounts. If you use 1/4 cup amounts, that will be fine, but you will need to spread the batter out or they won't cook through without getting over-browned at least 1 1/2 minutes per side. Repeat with the remaining batter, adding more oil to the skillet as needed. Serve with warm maple syrup!