Pumpkin Pancakes

If you've finished your holiday cooking and have some leftover pumpkin that you can't decide what to do with, this is the perfect breakfast treat to use it in! These fluffy pancakes are easy to make and sure to be a hit any time of the year.

Pumpkin Pancakes 

1½ cups milk

1 cup pumpkin puree

2 eggs, separated

3 Tbsp. vegetable oil

2 cups flour

3 Tbsp. sugar

2 tsp. baking powder

1 tsp. baking soda

1 tsp. ground cinnamon

1 tsp. allspice

½ tsp. ground ginger

½ tsp. salt

In a bowl, combine the dry ingredients - flour, sugar, baking powder, baking soda, cinnamon, allspice, ginger, salt. Add the milk, pumpkin, and egg yolks, setting aside the egg whites in a separate bowl. Stir all the ingredients just until mixed, batter will be slightly lumpy. Beat the eggs whites until stiff peaks form, then gently fold into pancake batter. Lightly butter a griddle or skillet and heat on medium heat until butter is bubbly. Pour 1/3 cup of batter directly onto griddle and turn to spread to 6" round. Wait to flip until numerous bubbles appear on surface of batter and bottom of pancake is golden brown. After flipping, resist the urge to flatten pancake with spatula during cooking, as this will ruin the texture. Cook second side until golden brown. Serve warm with butter and pure maple syrup.

Makes approximately 12-6" pancakes.