Step 1
Preheat your pan/griddle over medium-low heat. In a large bowl, whisk together the dry ingredients (flour, brown sugar, baking powder, baking soda, salt, spices, and pecans).
Step 2
In a separate bowl, whisk together the pumpkin purée, milk, melted butter, eggs, and vanilla until smooth. Stir the wet ingredients into the dry ingredients until well combined.
Step 3
Lightly grease your pan/griddle and pour about a 1/4 cup of batter onto the surface for each pancake, spreading the batter out as needed (making about a 3” pancake). Cook pancakes 1-2 minutes on each side until golden-brown, flipping only once when the edges look set, and the tops start to lose their shine. Repeat with remaining batter.
Step 4
When pancakes are ready, serve warm topped with butter and maple syrup.