Ingredients

• 1.25 cups buttermilk
• 0.75 cups pumpkin puree
• 4 large eggs , separated
• 0.25 cups white sugar
• 0.75 teaspoons vanilla extract
• 0.25 cups unsalted butter , melted
• 1.33 cups cake flour
• 1.75 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 0.5 teaspoons salt

Instructions

1. 1 Whisk buttermilk, pumpkin puree, egg yolks, sugar, and vanilla extract together in a bowl until blended. Whisk in melted butter.
2. 2 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.
3. 3 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.
4. 4 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.

Nutrition per serving