Jane Shapton serves these fluffy pancakes with warm cranberry sauce; they're also great with maple syrup.
How to Make It
Step 1
In a bowl, mix flour, sugar, baking powder, cinnamon, and salt. In another bowl, beat milk, pumpkin, egg yolks, and butter to blend. Stir into flour mixture until evenly moistened.
Step 2
In another bowl, with a mixer on high speed, beat egg whites until soft peaks form. Gently fold egg whites into batter just until incorporated.
Step 3
Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350º); when hot, coat lightly with oil and wipe dry with a paper towel. Pour batter in 1/2-cup portions onto griddle, spreading slightly with the back of a spoon, and cook until pancakes are browned on the bottom and edges begin to look dry, about 3 minutes; turn with a wide spatula and brown other sides, 2 to 3 minutes longer. Adjust heat as needed to maintain an even temperature.
Step 4
Serve pancakes as cooked, or keep warm in a single layer on baking sheets in a 200º oven up to 15 minutes.
Step 5
Nutritional analysis per pancake.
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