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1
Sift together the flour, sugar, baking powder and salt in a large bowl.
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2
Combine the pumpkin, milk, egg yolks, orange juice and zest in another bowl, mixing until homogenous.
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3
Make a well in the dry ingredients.
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4
Pour the wet ingredients into the well and mix until combined.
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5
Preheat the griddle.
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6
Beat the egg whites with a pinch salt in a separate bowl, using a whisk or electric mixer, until the whites form stiff peaks.
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7
Fold the egg whites into the batter in thirds.
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8
Do this quickly and gently, so the pancakes will be light and fluffy.
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9
Melt small pats of butter onto the griddle, and then spread them around with a paper towel to remove any excess.
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10
Spoon or ladle the batter onto the griddle to the desired size of the pancake.
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11
When the top of the pancakes are full of holes (look like bubbles have risen to the surface and burst), flip and cook until the bottoms are golden brown.
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12
Transfer the pancakes to serving plates, dust with powdered sugar and serve with Cinnamon Maple Syrup, Vanilla Whipped Cream and Thick-Cut Bacon on the side.
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13
Heat the maple syrup with the cinnamon stick in a small saucepan over medium heat.
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14
When the syrup is hot, remove from the heat and allow the flavors to steep, about 30 minutes.
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15
Beat the cream and vanilla in a mixing bowl, using a whisk or hand beater, until the cream starts to thicken.
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16
Sprinkle in the sugar and beat until the cream is very light and fluffy and holds soft peaks.
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17
Place the bacon in a medium saute pan over medium heat.
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18
Cook until the fat starts to render out and the bacon turns golden brown and crispy, 4 to 6 minutes.
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19
Transfer the bacon to a paper-towel-lined plate to drain.
