I'm making pancakes tomorrow morning, with pumpkin puree. The recipe calls for 2 1/2 teaspoons baking powder. It follows the normal method - mix dry ingredients together, mix wet ingredients together, then mix the dry into the wet stirring just until mixed. The recipe also includes 1 1/4 cups whole milk and 2 whole eggs (and 1/2 cup pumpkin puree).
My cooks notes from the only other time I made these is that they were a little flat, so tomorrow I'd like to increase the leavening by whipping the egg whites separately and fold the whites into the combined wet/dry ingredients after they've been combined. Which is where I need some advice: should I reduce the baking powder quantity? Two and one-half teaspoons of baking powder seems excessive, but perhaps that quantity is needed to raise the cakes with a heavy ingredient like the pumpkin puree. Since I'm going to use egg whites as an additional leavener, should I reduce the BP, and if so how much BP should I use?
Thanks for your kind assistance.