Place the flour, sugar, salt, and spices in a large bowl and give them a quick whisk.
Add the egg yolks, sour cream, vanilla, and milk in a bowl and mix until combined.
Mix the dry ingredients and wet ingredients.
In another bowl, whisk the egg whites and cream of tartar with an electric beater until stiff peaks form.
Fold the egg whites into the batter.
Cook on a medium/high griddle or pan lightly coated with butter.
Ladle the batter onto the hot griddle or pan (I use approximately ½ cup per pancake).
Allow to cook long enough for bubbles to appear on the tops of the pancakes before flipping them. Cook until golden brown .
Top with toasted walnuts, dates, and pure maple syrup.