2 cups flour
2 tbsp sugar
4 tsp baking powder
1 tsp salt
cinnamon, nutmeg, allspice, ground-up ginger, cloves
1.5 cups milk
1 cup canned or pureéd pumpkin
4 eggs, separated
1/4 cup melted butter

Sift dry ingredients together. Experiment with the spices. Don't overdose.
Combine milk, pumpkin, egg yolks, and butter.
Stir milk mixture into dry ingredients until blended.
Beat egg whites until stiff and fold into batter.
Fry. Flip once.

Makes, depending on size, anywhere from 7-17.
Good with whatever pancakes are good with. A lot of people I know like to use whipped cream.