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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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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 |
1/4 cup (1/2 stick) unsalted butter, melted |
1 teaspoon vanilla extract |
vegetable oil |
maple syrup |
Directions:
1. Whisk first 5 ingredients in large bowl to blend. Whisk milk, pumpkin, egg yolks, melted butter and vanilla in medium bowl to blend well. Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick). Using electric mixer, beat egg whites in another medium bowl until stiff but not dry. Fold whites into batter in 2 additions. Brush large nonstick 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 syrup.
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