Crisp fall mornings are prime time for these pillowy pancakes.With meringue folded into the batter for fluffy height and a warming blend of cinnamon, ginger, nutmeg, allspice, and cloves added for that signature pumpkin spice flavor, this reimagined classic is sure to be a hit on cozy mornings.Pumpkin Spice Soufflé Pancakes Print Recipe Pin Recipe Makes 3 large pancakes Ingredients  3 large egg whites (90 grams)2 large egg yolks (37 grams)5 teaspoons (25 grams) whole milk3 teaspoons (15 grams) neutral oil, divided¼ teaspoon (1 gram) vanilla extract*¼ cup (31 grams) all-purpose flour1½ teaspoons (3 grams) Pumpkin Spice Mix (recipe follows)½ teaspoon (2.5 grams) baking powder½ teaspoon (1.5 grams) kosher salt¼ teaspoon cream of tartar3 tablespoons (36 grams) granulated sugarWater, as neededSalted butter and maple syrup, to serve InstructionsHeat a 12-inch nonstick skillet with a lid over medium-low heat.In the bowl of a stand mixer, place egg whites.

Freeze for 15 minutes.In a medium bowl, whisk together egg yolks, milk, 2 teaspoons (10 grams) oil, and vanilla until slightly thickened and frothy, about 2 minutes.Sift flour, Pumpkin Spice Mix, baking powder, and salt over yolk mixture.Whisk until just combined.

(Batter should fall off the whisk in a slow stream.)Place stand mi

Read More