Pumpkin Pancakes!

With the arrival of October and cooler weather, my thoughts turn to dishes that fill the kitchen with mouth-watering aromas.  This pancake recipe is one of those that will have your family and friends heading for the kitchen as the aroma of pumpkin and spices fill the air.

This recipe makes about 14 4-inch pancakes

1 1/4 cups buttermilk

3/4 cup canned pumpkin puree

4 large eggs, separated, room temperature

2 tablespoons sugar

3/4 teaspoon pure vanilla extract

2 tablespoons unsalted butter, melted

1/13 cups all-purpose flour

3 teaspoons pumpkin pie spice

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup finely chopped pecans

Pure maple syrup

Whisk the buttermilk, pumpkin puree, egg yolks, sugar, and vanilla in a medium bowl to blend; whisk in the melted butter.  In another bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder and salt.  Add the dry ingredients to the buttermilk mixture and whisk to combine.

Using an electric mixer, beat the egg whites in a medium bowl until soft peaks form.  Fold whites into the batter.

Lightly oil a heavy large skillet over medium heat.  Working in batches, pour batter by 1/3 cupfuls onto the skillet; cook until bubbles form on top, about 1 1/2 minutes.  Turn pancakes over and cook until second side browns, about 1 minute.  Transfer to plates.  Drizzle the maple syrup on top and add a sprinkle of chopped pecans.