2 cups (9 ounces) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3 tablespoons packed brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1 3/4 cups buttermilk, preferably whole
1 cup canned pumpkin puree (I prefer Libby)
2 large eggs, separated
1 teaspoon pure vanilla extract
Canola oil (or another other neutral oil), for cooking
Powdered sugar, maple syrup, butter, and whipped cream, for serving
Combine flour, baking powder, baking soda, salt, brown sugar, and spices in a medium mixing bowl and whisk to combine.
Combine buttermilk, pumpkin puree, egg yolks, and vanilla in a blender and process until well combined. Fold the liquid mixture into the dry ingredients until almost combined, but with a few clumps of flour still remaining. Stir the reserved egg whites into the mixture until just combined. Allow the batter to rest for about 10 minutes while preheating the skillet.
Preheat a large cast iron skillet or griddle on medium-high heat and add about a tablespoon of canola oil. When the oil is very hot and shimmery, add 1/4 cup portions of batter to the pan, pressing it out with the bottom of the measuring cup to help it spread out a bit. Lower the heat to medium and cook until the bottoms are golden brown and a bit crispy, 1 to 2 minutes, then flip and continue cooking until done, 2 to 2 1/2 minutes more. (I like to do a small test pancake to adjust the temperature before cooking the remaining batter.) Re-heat the griddle before cooking additional batches of pancakes.
Serve the pumpkin pie pancakes with a heavy dusting of powdered sugar, a drizzle of maple syrup, a slap of butter, and a pile of whipped cream.