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Print this recipe   Pumpkin Pancakes 2 cups flour 3 Tbs granulated sugar 4 tsp. baking powder 1 tsp. salt 1 tsp. cinnamon 1/2 tsp. ground ginger 1 1/2 cups milk 1 cup canned pumpkin puree 4 eggs, separated 1/4 cup butter, melted Sift together dry ingredients. Combine milk, egg yolks, butter and pumpkin puree. Stir into dry ingredients until just blended. Beat egg whites until stiff and fold into batter until no whites remain. Pour onto hot, greased griddle or skillet. Cook until tops bubble then turn and brown the other side. Serve with warm syrup or honey. Add your favorite breakfast recipe to our collection   © 2001-2008 BakingBits.com All rights reserved.   TidBits Special Requests For anyone on an egg-free diet these recipes are sure to please. Cocoa Fudge Cookies Apple Muffins Wacky Cake Banana Bread Mango Crisp Surprise Cookies What's New Virtually fat free, these Low Fat Banana Scones are made without any added fat but the yogurt, cinnamon and banana give them lots of flavor. Taste This! Whoopie pies have been a New England tradition for years. Now, get them delivered straight to your door when you order from Wicked Whoopies.