Pumpkin Pancakes

• 2-1/4 cups All Purpose
• 3/4 cups Dark Brown Sugar
• 3 teaspoons Baking Powder
• 1 teaspoon Pumpkin Pie Spice
• 1/4 teaspoons Cinnamon
• 1/4 teaspoons Nutmeg
• 1/4 teaspoons Salt
• 1-1/4 cup Milk
• 3/4 cups Canned Pumpkin Puree
• 1/2 teaspoons Vanilla Extract
• 3 whole Eggs, Yolks Separated From The Whites
• Butter, As Needed For Griddle
• Chopped Toasted Walnuts, As Needed For Topping
• Maple Syrup, As Needed For Topping

1. 1. In a large mixing bowl whisk together the flour, brown sugar, baking powder, pumpkin pie spice, cinnamon, nutmeg and salt. In another bowl whisk together the milk, pumpkin, vanilla and separated egg yolks. Pour the wet mixture into the dry ingredients and gently whisk it all together until just combined into a thick batter. Set aside.
2. 2. With either a hand mixer or a stand mixer, whip up the egg whites until they are fluffy and form stiff peaks. Gently fold the egg whites into the pumpkin pancake batter with a spatula. Cover the bowl of finished batter and let it rest in the refrigerator for 30 minutes.
3. 3. When the batter is done resting, preheat an electric griddle to 325 F and lightly grease it with a pat of butter. Scoop the pancake batter onto the griddle in the size you desire, leaving space between them, and let them get golden for 3-4 minutes on the first side. Then flip them to cook for 3-4 minutes on the other side until golden and fluffy. Remove cooked pancakes to a plate and repeat cooking the rest of the batter.
4. 4. When the pancakes are done cooking, just plate them up and top them with chopped toasted walnuts and maple syrup! These pancakes are the perfect Fall brunch.

brown sugar, baking powder, pie spice, ubc, ubc, ubc, milk, pumpkin puree, vanilla, eggs, butter, walnuts, maple syrup

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/pumpkin-pancakes-11/ (may not work)