1. In a large bowl, whisk together all dry ingredients.
2. In a second bowl, separate egg yolks and whites. Mix the yolks only with pumpkin purée, milk of choice, vanilla extract, and melted butter.
3. Pour wet ingredients into the dry mixture and mix until just combined. Don’t overmix.
4. In a clean, dry bowl, beat egg whites to stiff peaks (about 2-3 minutes with electric hand mixer).
5. Gently fold beaten egg whites into batter using a spatula. Be careful not to deflate the mixture — fold just until streaks disappear.
   
6. Let batter rest for 5–10 minutes (optional but helps hydrate the flour and yields fluffy results). While the batter rest, preheat waffle iron or griddle to medium-high heat.

Perfect Pancakes

1. Heat a non-stick griddle or pan and grease lightly.
2. Pour about ¼ cup batter per pancake. Cook 2–3 minutes each side or until bubbles form and flip easily.

Perfect Waffles

1. Spray waffle iron generously with non-stick spray or brush with butter.
2. Pour batter into hot iron (don’t overfill) and cook until deeply golden and crisp, ~4-5 minutes depending on your iron.
3. Place finished waffles on wire rack (not stacked) to maintain crispness.

Notes & Tips

1. Be sure to preheat your pan or waffle iron fully to ensure golden, evenly cooked results.
2. You can adjust spices to taste by adding more cinnamon, nutmeg, or ginger for stronger fall flavor.
3. Serve with chocolate chips, maple syrup, or cinnamon whipped cream to appeal to picky eaters.
4. Make it dairy-free by using non-dairy milk and plant-based butter.
5. Let leftovers cool completely, then freeze in a single layer; reheat in toaster or oven.
6. Double the batch for brunch and offer both pancakes and waffles with a toppings bar.
7. Pour batter into a muffin tin and bake at 350°F for 20-24 minutes to make pumpkin breakfast muffins!