Helen's Priceless Pumpkin Pancakes

Ingredients

• 1 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 1.3 cups buttermilk 
• 1.3 cups cake flour 
• 4 large eggs separated
• 1.8 teaspoons pumpkin pie spice 
• 0.8 cup pumpkin puree 
• 0.5 teaspoon salt 
• 0.3 cup butter unsalted melted
• 0.8 teaspoon vanilla extract 
• 0.3 cup sugar white

Equipment

• bowl
• frying pan
• whisk

Directions

1. Whisk buttermilk, pumpkin puree, egg yolks, sugar, and vanilla extract together in a bowl until blended.
2. Whisk in melted butter.
3. Whisk cake flour, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl.
4. Add flour mixture to buttermilk mixture and whisk to combine.
5. Beat egg whites in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold egg whites into buttermilk-flour mixture to form pancake batter.
6. Heat a lightly oiled griddle or skillet over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form on top, 1 to 2 minutes. Flip and cook until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.