Whisk Dry Ingredients: In a large bowl, vigorously whisk together the flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice until evenly distributed and completely clump-free.

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

Combine & Rest Batter: Pour the wet mixture into the dry bowl. Using a silicone spatula, gently fold together until just combined with no streaks of dry flour remaining. Do not overmix; small lumps are essential for fluffy texture! Allow the batter to rest on the counter for 10 minutes so the leaveners activate.

Preheat Skillet or Griddle: Heat a large cast-iron skillet or non-stick griddle over medium-low heat (around 325°F / 165°C). Lightly grease the surface with a small brush of butter or neutral oil.

Cook Until Bubbles Form: Scoop ⅓ cup of batter per pancake onto the hot surface. Cook gently for 3 to 4 minutes until bubbles break on top and the edges turn matte and dry.

Flip & Serve with Glaze: Slide a spatula underneath and flip carefully. Cook for another 2 to 3 minutes until golden brown and puffed tall. Whisk warm maple syrup with melted butter and cinnamon, then drizzle lavishly over hot pancake stacks with toasted pecans.