- 4 Tablespoons unsalted butter
- 1 Tablespoon dark brown sugar
- 1/4 Cup halved pecans
- 2/3 Cups all-purpose flour
- 1 Teaspoon pumpkin pie spice
- 1/4 Teaspoon kosher salt
- 4 large eggs, separated
- 2/3 Cups buttermilk
- 1-1/4 Teaspoon pure vanilla extract
- 1 Cup pure pumpkin purée (homemade or store-bought)
- 1/3 Cup granulated sugar
- Confectioners’ sugar
- Pure maple syrup
Preheat oven to 375 degrees.
Melt the butter in a 10-inch skillet over medium-low heat. Pour 3 tablespoons of the butter into a medium bowl and set aside. Add the brown sugar to the remaining butter in the skillet. Stir until the sugar begins to melt. Add the pecans and cook for 2 minutes. Transfer the pecans to a small dish and set aside. Reserve the skillet for the pancakes.
In a small bowl, mix together the flour, pumpkin pie spice, and salt.
Add the egg yolks, buttermilk, and vanilla to the bowl of reserved melted butter and whisk until blended. Gradually whisk in flour mixture.
Stir in the pumpkin purée. Set aside.
In a very clean bowl, whip the egg whites using an electric mixer until frothy. Gradually add the granulated sugar and beat until stiff peaks form.
Gently fold the egg whites into the pumpkin mixture.
Gently spoon the batter into the reserved skillet. Sprinkle the top with the reserved pecans. Bake for 25-30 minutes, until golden brown.
Dust the pancake with confectioners’ sugar. Cut into wedges and serve with maple syrup.