Place the egg yolks into a medium bowl. Add the ricotta, pumpkin puree, mixed spice and salt - mix together until smooth. Add the flour and baking powder to the bowl and gently fold in (you don't need it fully mixed) leaving a few streaks of flour.
Place the egg whites into a large clean bowl and whisk until they start to foam up. Add 1 tbsp of the granulated sugar and whisk that in. Add the last tbsp of sugar and whisk the egg whites until you get medium-soft peaks - where if you lift the whisk up the mixture creates a peak which slumps over to the side.
Add 1/3 of the whisked egg white to the bowl of pumpkin mixture. Stir in to loosen the mixture. Add the remaining whisked egg white and fold in gently using a silicone spatula.
Heat a large non-stick frying pan over a medium-low heat. Spray with oil or add enough to thinly coat the base of the pan. Once hot, add a few heaped tablespoons of batter to the pan to make one pancake. Cook until golden underneath then gently flip over. Cook until the other side is golden and the pancake, when poked in the centre, springs back. Repeat with the rest of the batter.
You can keep the pancakes warm by placing them in a single layer on a baking tray in a low oven (around 100oC/ 200oF).
Serve the pancakes warm with maple syrup, chopped pecans, shredded apple and creme fraiche, if desired.