- 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
- Vegetable oil or butter
- 1/2 cup finely chopped walnuts
- Pure maple syrup
- 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. Serve with syrup.