I am not crazy about pumpkin pie, so was surprised that I really liked these pancakes.  They are very moist, and you won’t believe there is no added oil or butter.  Even better!

2 cups (9 ounces) all-purpose flour
1  1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3 tablespoons packed brown sugar
1  1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1  3/4 cups buttermilk, preferably whole
1 cup canned pumpkin puree
2 large eggs, separated
1 t.  pure vanilla extract
Neutral oil, for cooking
Powdered sugar, maple syrup, butter, and whipped cream, for serving

Combine flour, baking powder, baking soda, salt, brown sugar, and spices in a medium mixing bowl and whisk to combine.

Combine buttermilk, pumpkin puree, egg yolks, and vanilla in a large bowl and whisk until well combined.
Fold the liquid mixture into the dry ingredients until almost combined, but with a few clumps of flour still remaining.
Stir the reserved egg whites into the mixture until just combined.
Allow the batter to rest for about 10 minutes while preheating the skillet.

Preheat your electric griddle to 375 degrees.
Add 1 t. oil and 1 t. butter and use a silicon brush to coat entire bottom of skillet.

Use an ice cream scoop or a 1/4 c. measuring cup to scoop out batter.
Add to skillet and just slightly even out top of batter.
Lower the heat to 350 degrees and cook until the bottoms are golden brown and a bit crispy, 2 1/2 – 3 minutes.

Flip pancakes and continue cooking until done, 2 to 2 1/2 minutes more.
Place pancakes on cooling rack and put in 200 degree oven to hold if serving all at once.
Re-heat the griddle to 375 and repeat directions above.

Serve the pumpkin pie pancakes with a heavy dusting of powdered sugar, a drizzle of maple syrup, a slap of butter, and a pile of whipped cream.

Adapted from The Kitchn

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