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Originally shared on the web 03/25/2013

1 c. all-purpose flour
2 T. dark brown sugar, packed
2 t. baking powder
1 t. pumpkin pie spice
1 c. canned pumpkin
1 c. milk
2 eggs, separated
1/3 c. oil
Garnish: butter, maple syrup

In a large bowl, combine flour, brown sugar, baking powder and spice; stir well and set aside. In a separate bowl, blend together pumpkin, milk and egg yolks. Add pumpkin mixture to flour mixture; stir until smooth. In a deep bowl, beat egg whites with an electric mixer on high speed until stiff peaks form. Gently fold egg whites into pumpkin mixture. Ladle batter by 1/3 cupfuls onto a hot greased griddle over medium heat. Cook pancakes until bubbly on top and edges are slightly dry; turn and cook on other side. Serve warm with butter and syrup. Makes about one dozen.