Pumpkin Souffle Pancakes

Name: Pumpkin Souffle Pancakes
Ingredients: 1¼ cups (150 g) unbleached all-purpose flour; 2 tablespoons (28 g) granulated sugar; 2 teaspoons baking powder; 1 teaspoon ground cinnamon; pinch ground ginger; pinch ground cloves; ½ teaspoon kosher salt; 1 cup (240 mL) whole milk (room temperature); ¾ cup (180 g) canned pumpkin purée (room temperature); 4 large eggs (separated and ideally at room temperature); 2 tablespoons (30 g) unsalted butter (melted (plus more for cooking)); 1 teaspoon pure vanilla extract; warm pure maple syrup (for serving)