- 1 1/4 cups buttermilk
- 3/4 cup canned pure pumpkin
- 4 large eggs, separated, room temperature
- 1/4 cup sugar
- 3/4 teaspoon vanilla extract
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1 1/3 cups cake flour
- 1 3/4 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Whisk buttermilk, pumpkin, egg yolks, sugar, and vanilla in medium bowl to blend; whisk in melted butter. Whisk flour, pumpkin pie spice, baking soda, baking powder, and salt in large bowl to blend. Add dry ingredients to buttermilk mixture and whisk to combine.
Using electric mixer, beat egg whites in medium bowl until soft peaks form. Fold whites into batter.
Lightly oil or butter heavy large skillet set over medium heat. Working in batches, pour batter by 1/3 cupfuls onto skillet; cook until bubbles form on top, about 1 1/2 minutes. Turn flapjacks over and cook until second sides brown, about 1 minute. Transfer flapjacks to plates. Sprinkle with nuts, if desired. Serve with syrup.