These Light and fluffy Pumpkin Spice Pancakes made with real pumpkin puree, pumpkin spice and butter! They make the perfect Fall breakfast!
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 until combined. Mix half of the whipped egg whites into batter. Then gently fold in the remaining egg whites making sure not to over mix.
Preheat electric griddle or large skillet over medium heat. Butter griddle or pan and scoop about 1/3 cup for each pancake. Cook for 3-4 minutes on one side, then flip and cook for an additional minute or two.
Repeat with the rest of the batter than serve immediately with your favorite toppings and enjoy!