Pumpkin Walnut Pancakes

1 1/4 cups unbleached all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

3/4 teaspoon salt

½ tsp. cinnamon

½ tsp. allspice

¼ tsp. ginger

¼ tsp. freshly grated nutmeg

¼ tsp. cloves

1 Tbl. candied ginger

1 1/3 cups whole milk

3/4 cup canned pure pumpkin

1 Tbl. molasses

4 large eggs, separated

1/4 cup (1/2 stick) unsalted butter, melted

1 teaspoon vanilla extract

½ cup walnuts, roughly chopped

Whisk flour, sugar, baking powder, salt, and spices in a large bowl to blend; set aside. Whisk milk, pumpkin, molasses, egg yolks, melted butter, and vanilla in medium bowl to blend well. Add pumpkin mixture to dry ingredients; whisk just until smooth. Fold in walnuts. Using an electric mixer, beat egg whites in another medium bowl until stiff. Fold whites into batter. Pour batter by 1/4 cup onto lightly oiled griddle. Cook until bubbles form on surface of pancakes and bottoms are brown, about 2 minutes per side.