|1¼ cups unbleached all-purpose flour|
|3 Tbsp light brown sugar|
|2 tsp baking powder|
|3/4 tsp salt|
|1¼ tsp pumpkin pie spice|
|4 large eggs, separated|
|1 1/3 cups whole milk|
|3/4 cup DLM Organic Pumpkin|
|1/4 cup (half stick) unsalted butter, melted|
|1 tsp vanilla|
|DLM Organic Ohio Maple Syrup, warmed|
|3/4 cup toasted pecans*, roughly chopped (optional)|
Whisk together flour, brown sugar, baking powder, salt, and pumpkin pie spice. Whisk egg yolks, milk, pumpkin, melted butter, and vanilla in a medium bowl and blend well. Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick). Using an electric mixer, beat egg whites in another medium bowl until stiff but not dry. Fold whites into batter in 2 additions.
Heat a lightly oiled griddle or nonstick skillet over medium heat. Pour batter by 1/4 cupfuls into skillet. Cook until bubbles form on surface of pancakes and bottoms are brown, about 1½-2 minutes per side. Brush skillet with oil between batches. Serve with warm syrup and top with toasted pecans.
Serve with warm syrup and toasted pecans if desired.