In a large mixing bowl, whisk together the egg yolks, pumpkin, almond flour, cinnamon, nutmeg, salt, and syrup.
Beat the egg whites until stiff peaks form. Take a scoop of the beaten egg whites and stir it into the pumpkin mixture. Fold in the remaining egg whites until the batter is no longer streaky. Fold in the dried cranberries.
Heat a skillet over medium-low heat until a drop of water sizzles when splashed on the skillet. Spray the skillet with cooking spray or brush with oil. Ladle about 1/3 cup of batter onto the skillet for each pancake. Cook until the bottom of the pancake is browned and the top looks dry around the edges, about 6 minutes. Flip the pancakes and cook until the bottoms are browned and the pancakes are cooked through, about 6 – 7 minutes. Keep warm in oven and repeat until all batter is cooked.