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.
http://pattietierney.blogspot.com/2015/11/pumpkin-walnut-pancakes.html