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Pumpkin Spice Pancakes

Light and fluffy pumpkin spice pancakes with rich, pumpkiny, spiced flavors. Perfect for a fall breakfast, topped with butter and maple syrup.
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Servings: 12 pancakes
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 1/4 cups unbleached all-purpose 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 into whites and yolks
  • 1/4 cup 1/2 stick unsalted butter, melted
  • 1 teaspoon vanilla extract
  • canola oil spray for cooking
  • butter + maple syrup for serving

Method
 

  1. Whisk the first 5 ingredients (all dry ingredients) in a large bowl to blend.
  2. Whisk milk, pumpkin, egg yolks, melted butter + vanilla (all wet ingredients) in a separate medium bowl to blend well.
  3. Add liquid pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick).
  4. Using an electric mixer, beat egg whites in another medium bowl until stiff but not dry.
  5. Fold whites into batter in 2 additions.
  6. Spray a large nonstick skillet with canola oil; heat over medium heat.
  7. Working in batches, pour batter by 1/3 cupfuls into skillet. Cook until bubbles form on surface of pancakes + bottoms are brown, about 1 1/2 minutes per side.
  8. Repeat with remaining batter, spraying skillet with oil between batches.
  9. Serve hot with butter + syrup.