Ultra Fluffy Pumpkin Pancakes

Canned pumpkin and a healthy dose of cinnamon and fresh ginger give classic buttermilk pancakes a fall-forward makeover, with salted maple butter and toasty pecans thrown in for good measure. These pancakes get their substantial lift from the acid in the buttermilk interacting with the leavening agents; lightly beating the egg whites gives them the similar fluffiness you’d get from whipping whites, minus the elbow grease. Because the pumpkin purée adds extra moisture to the batter, it’s important to cook the pancakes low and slow so they have time to cook all the way through before the outsides get too brown.