These light and fluffy Pumpkin Spice Pancakes are perfect for a chilly Fall morning!
Whisk together flour, sugar, baking powder, and salt, set aside.
Separate the egg yolks from the egg whites. Add the egg whites to a medium bowl and whip on high speed until stiff peaks form.
In separate bowl, mix egg yolks, milk, pumpkin and melted butter.
Add the dry ingredients into the wet ingredients and mix just until combined. Mix half of the whipped egg whites into batter. Then gently fold in the remaining egg whites.
Preheat a skillet over medium heat, butter it, and scoop 1/3 cup of batter per pancake. Cook 3-4 minutes until firm, flip, and cook 1-2 more minutes.
Serve immediately with your favorite toppings and enjoy!