1egg, yolk and white separated for fluffier pancakes
In a medium bowl, combine the flour, sugar, baking powder and soda, spices, and salt with a whisk. Set aside.
In a medium bowl, mix the milk, pumpkin purée, egg, and oil until fully combined. Make sure there are no lumps present and be sure to scrape down the sides.
Pour the liquid ingredients into the dry ingredients into one bowl. Mix the pancake batter until smooth, but do not overmix. Mix just until most of the lumps are gone–some lumps are okay.
For fluffier pancakes, allow your pancake batter to rest for five to ten minutes.
Preheat a griddle or nonstick skillet over medium-high for ten minutes, then reduce the heat to low. Prepare the pan with a tablespoon of butter or oil.
Scoop the batter out of the bowl with a ⅓ measuring cup and transfer it to the preheated skillet or griddle. Cook the pancake until small bubbles start to appear on the surface, about three minutes. Flip the pancake.
Cook the second side of the pancake until golden and light brown, about two to three minutes. Keep an eye on the pancake.
Remove the pancake from the heat. Repeat with the rest of the batter. Turn the heat off.
Serve with whipped cream, pecans, fruit, maple syrup, or butter.
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