In a bowl, add in all of the dry ingredients. Mix well and set aside.

To make buttermilk, add lemon juice to the milk and leave for 10 minutes before using it.

In another bowl, add all of the wet ingredients except egg white. Add in also the buttermilk. Mix everything together to combine.

Pour the wet ingredients mixture into the dry ingredients mixture. Mix just until everything is well combined. Do not overmix to avoid hard, dense pancakes.

Whisk the egg white until stiff peaks. Pour it into the pancake batter and gently fold it in until it's fully mixed. Do not overmix to avoid deflating the air in the egg white.

Heat a pan with some butter on medium heat. Using a ¼ measuring cup, scoop the pancake batter and pour in on the pan. When there are some tiny bubbles around the edges, flip it. Continue cooking until the pancake is fully cooked. Repeat with the rest of the batter.

Enjoy your pumpkin spice pancakes with maple syrup! Or whatever your heart desires :)