Whisk Dry Ingredients: In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and salt until completely blended and lump-free.

Whisk Wet Ingredients: In a separate bowl, whisk together pumpkin puree, buttermilk, room temperature eggs, melted butter, and vanilla extract until completely smooth and velvety.

Gently Fold (Do Not Overmix!): Pour the wet pumpkin mixture into the dry flour bowl. Using a rubber spatula, fold gently just until combined. A few flour pockets and small lumps are totally normal and make the pancakes extra fluffy! Let the batter rest for 5 to 10 minutes.

Heat the Griddle: Heat a large cast-iron skillet or nonstick griddle over medium-low heat (approx 350°F / 175°C). Brush lightly with a small knob of unsalted butter.

Cook First Side: Scoop 1/3 cup of batter per pancake onto the hot griddle. Cook for 3 to 4 minutes until the edges appear set and matte, and small bubbles form and begin to pop on the surface.

Flip & Finish: Slide a thin spatula under each pancake and gently flip. Cook for another 2 to 3 minutes until puffed, golden-brown, and cooked through the center. Transfer to a warm plate.

Serve Warm: Beat softened butter with 1 tbsp maple syrup and cinnamon until fluffy. Stack warm pumpkin pancakes, crown with spiced butter, toasted pecans, and a generous river of warm maple syrup!