Spiced Pumpkin Pancakes

• 1 14 cups all-purpose flour
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1 14 teaspoons pumpkin pie spice
• 34 teaspoon salt
• 1 13 cups whole milk
• 34 cup canned pumpkin puree
• 4 large eggs, separated
• 14 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• vegetable oil
• maple syrup

1. Whisk first 5 ingredients in large bowl to blend.
2. Whisk milk, pumpkin, egg yolks, melted butter and vanilla in medium bowl to blend well.
3. Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick).
4. Using electric mixer, beat egg whites in another bowl until stiff but not dry.
5. Fold whites into batter in 2 additions.
6. Brush large nonstick skillet with oil; heat over medium heat.
7. Working in batches, pour batter by 1/3 cupfuls into skillet.
8. Cook until bubbles form on surface of pancakes and bottoms are brown then flip, about 1 1/2 minutes per side.
9. Repeat with remaining batter, brushing skillet with oil between batches.
10. Serve with syrup.

flour, sugar, baking powder, pumpkin pie spice, salt, milk, pumpkin puree, eggs, unsalted butter, vanilla, vegetable oil, maple syrup

Taken from www.food.com/recipe/spiced-pumpkin-pancakes-248386 (may not work)