In a saucepan, combine the syrup ingredients.
Bring to a boil over medium heat, stirring occasionally.
Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened.
Let stand for 30 minutes before serving.
For pancakes, combine the dry ingredients in a bowl.
In another bowl, whisk the egg yolks, milk, pumpkin and oil.
Stir into dry ingredients just until moistened.
In a mixing bowl, beat the egg whites until soft peaks form; fold into batter.
Pour batter by 1/4 cupful onto a hot greased griddle.
Turn when bubbles form on top of pancakes.
Cook until second side is golden brown.
Serve with the syrup.
PREP TIME 35 Min COOK TIME 10 Min READY IN 45 Min.