2 C. all-purpose flour
2 Tbsp. sugar
4 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1-1/2 C. milk (I use 1%)
1 C. pumpkin puree
4 eggs, separated
1/4 C. melted butter (can use light butter)
Preheat griddle to medium high. Sift dry ingredients together and set aside. In a separate bowl, combine milk, egg yolks, pumpkin, and butter. Stir the wet ingredients into the dry just until blended. Beat the egg whites until you get stiff peaks; then fold them gently into the batter. Ladle batter onto hot griddle, sprayed with cooking spray. Cook the pancakes until you see bubbles form and edges are rounded; flip the pancakes, and cook for 1-2 minutes or until done. Yield: 15 to 18 pancakes, depending on size.