Place the egg whites in one mixing bowl and the yolks in another. To the bowl with the yolks add the remaining pancake ingredients. Beat the whites with a handheld mixer until stiff peaks form. Beat the yolk/pumpkin mixture until well combined. Take a large scoop of the egg whites and stir them into the yolk/pumpkin mixture. Fold the remaining whites into the mixture until no longer streaky.

Heat a skillet or griddle over low to medium-low heat. Spray with gluten-free, non-stick cooking spray. Ladle about 1/4 to 1/3 of a cup of batter for each pancake. Cook for 7 - 8 minutes or until the pancakes start to look dry around the edges. Flip and cook for another 5 minutes or until the pancakes feel firm to the touch. Keep warm in a low oven while cooking the rest of the pancakes.

Combine the syrup ingredients in a small, heavy bottom saucepan and heat just until bubbles start to form around the edges of the pan. Do not boil.