Pumpkin Pancakes for the first day of Fall

Pumpkin Pancakes

1¼ cups all-purpose flour

3 tablespoons brown sugar

2 teaspoons baking powder

¼ teaspoon ground cinnamon

¼ teaspoon ground ginger

¼ teaspoon freshly ground nutmeg

pinch of ground clove

½ teaspoon salt

grated rind of one orange

4 eggs, separated

8 tablespoons unsalted butter, melted

¾ cup pumpkin puree

1 ¼ cup whole milk 

1 teaspoon vanilla

Whisk together the flour, brown sugar, baking powder, cinnamon, ginger, nutmeg, and clove until combined in a large bowl. Add the grated orange rind.

Separate the eggs.

Whisk the yolks with the melted butter in a medium sized bowl. Stir in the pumpkin puree, milk and vanilla.

Beat the egg whites in a separate bowl until stiff, about 2 minutes.

Mix the pumpkin mixture into the flour mixture. Gently stir in 1/3 of the beaten egg whites into the pumpkin mixture. Carefully fold in the remaining egg whites. Cook on a lightly buttered cast iron skillet or griddle.

Serve with cider or maple syrup.