Makes 16 pancakes
- 1 1/4 cups buttermilk
- 3/4 cup pumpkin puree
- 4 large eggs, separated
- 1/4 cup white sugar
- 3/4 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted
- 1 1/3 cups cake flour
- 1 3/4 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Adapted from allrecipes.com
Whisk buttermilk, pumpkin puree, egg yolks, sugar, and vanilla extract together in a bowl until blended.
Whisk in melted butter.
Whisk cake flour, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl.
Add flour mixture to buttermilk mixture and whisk to combine.
Beat egg whites in a glass or metal bowl until soft peaks form.
Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.
Fold egg whites into buttermilk-flour mixture to form pancake batter.
Heat a lightly oiled griddle or skillet over medium heat.
Drop batter by large spoonfuls onto the griddle and cook until bubbles form on top, 1 to 2 minutes.
Flip and cook until browned on the other side, 1 to 2 minutes.
Repeat with remaining batter.