How to make Fluffy Pumpkin Pancakes

These pumpkin pancakes are so fluffy and light!! You will be amazed how many you can eat 😉
INGREDIENTS:
2 Cups All Purpose Flour
1 1/2 TBSP Baking Powder
1/2 tsp coarse kosher salt
1 1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
1 TBSP sugar
2 TBSP brown sugar
1 1/4 cup buttermilk (room temperature)
2 lg eggs (room temperature and beaten) +2 lg egg whites room temperature
3/4 cup pumpkin puree
1 TBSP pure vanilla extract
6 TBSP unsalted butter melted and cooled
Combine flour, baking powder, salt, cinnamon, ginger, clovesand nutmeg in a medium size bowl.
In a large bowl combine sugars, 2 lg eggs, 3/4 cup pumpkin, 1 1/4 cup buttermilk, and vanilla. Combine til smooth. Add melted butter and whisk really well til homogenous.
Using a handmixer add whites to small bowl and beat til soft foamy peaks form.
Preheat your griddle to 350 degrees.
Add dry to wet and fold in using a spatula. Don't overmix. Fold in egg whites with your spatula being careful not to deflate them.
Spread butter on griddle. (be generous! 😉)
Using a 1/2 cup measurement scoop batter onto griddle. Lightly spread with your scoop.
Cook 3-4 minutes on the first side til it dries out around the edges and there are small bubbles.
Flip and cook about 1 minute on the last side. They reheat really well! Save the leftovers!!