In a saucepan, combine syrup ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat, simmer, uncovered, for 20 to 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 yolk, milk, pumpkin and oil. Stir into dry ingredients just until moistened. In a large mixing bowl, beat the egg whites until soft peaks form, fold into the batter.

Pour batter by ¼ cupfuls onto a hot greased griddle or skillet. Turn when bubbles form on the top of the pancakes. Cook until second side is golden brown. Serve with warm syrup.