Whisk the Dry Ingredients: In a large mixing bowl, whisk together the flour, dark brown sugar, baking powder, baking soda, ground cinnamon, ginger, nutmeg, cloves, and kosher salt until thoroughly blended with no lumps.

Mix the Wet Ingredients: In a separate medium bowl, whisk together the pure pumpkin puree, buttermilk, eggs, melted butter, and vanilla extract until completely smooth and emulsified.

Gently Combine (Do Not Overmix): Pour the wet pumpkin mixture into the dry flour mixture. Use a silicone spatula to gently fold just until incorporated. The batter should remain thick and slightly lumpy—overmixing develops gluten and makes pancakes rubbery instead of fluffy! Let the batter rest undisturbed for 10 minutes to allow the baking powder and buttermilk to activate.

Whip the Spiced Butter: While the batter rests, beat softened butter, honey, cinnamon, and pinch of sea salt in a small bowl with a fork or hand mixer until light, fluffy, and whipped. Set aside.

Cook on Griddle: Heat a heavy cast iron griddle or nonstick skillet over medium-low heat (around 325°F - 350°F / 165°C - 175°C). Lightly grease with a little butter or oil. Scoop 1/3 cup portions of batter onto the hot griddle, gently spreading slightly with the back of the scoop into a 4-inch round.

Flip & Golden Finish: Cook undisturbed for 3 to 4 minutes until tiny bubbles form on the surface and the edges look set and matte. Carefully slide a spatula underneath and flip. Cook the second side for another 2 to 3 minutes until puffed high and golden-brown. Transfer cooked pancakes to a warm plate.

Stack & Serve: Stack three to four pancakes high on each plate. Top with a generous scoop of whipped spiced cinnamon butter, scatter toasted chopped pecans, and pour warm pure maple syrup generously over the top!