They're a little more trouble than making regular buttermilk pancakes, but these souffle-like pumpkin pancakes are definitely worth the effort of whipping egg whites and measuring all those autumn spices. When you want to hibernate at home on the weekends, wake up, make these pancakes in your pajamas, and then crawl right back to enjoy breakfast in bed with your lover.
Whisk together 2½ cups all purpose flour, ¼ cup sugar, 1½ tablespoons baking powder, 1 teaspoon cinnamon, ½ teaspoon cloves, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and 1½ teaspoons salt.
In a separate bowl, whisk together 2½ cups milk, 1½ cups pumpkin puree, yolks of 6 large eggs (save the whites), ½ cup melted butter and 1 teaspoon vanilla extract.
Stir wet ingredients into dry ingredients until just moistened. Kick back, Jack, the batter is supposed to be thick and lumpy.
Beat whites from the six eggs until stiff. Carefully fold beaten egg whites into pancake batter in two additions.
Ladle batter onto lightly greased skillet over medium high heat. Cook until dry around edges and air bubbles poop all over the surface, then turn over once. Don't worry, the first one is always a test. Eat it before anyone sees it.
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