Make Whipped Pecan Maple Butter: In a small bowl, beat softened butter, maple syrup, cinnamon, and a pinch of flaky salt with a hand mixer or fork until light and fluffy (about 2 minutes). Fold in finely chopped toasted pecans. Set aside at cool room temperature.

Whisk Dry Ingredients: In a large mixing bowl, whisk together flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and kosher salt until evenly distributed.

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

Combine (Gently!): Pour wet pumpkin mixture into the dry ingredients. Gently fold with a rubber spatula just until combined and no dry flour remains. Small lumps are completely normal—do not overmix! Let batter rest undisturbed for 10 minutes to allow the leavening agents to activate.

Griddle to Golden Perfection: Heat a cast iron skillet or non-stick griddle over medium heat (about 350°F / 175°C). Lightly brush with melted butter. Pour 1/3 cup of batter per pancake onto the hot surface. Cook for 3 to 4 minutes until bubbles appear on the surface and edges look matte and set. Flip carefully and cook the second side for another 2 to 3 minutes until golden brown and cooked through the center.

Stack & Crown: Transfer hot pancakes to warm plates. Crown each tall stack with a generous scoop of whipped pecan maple butter and toasted pecans. Drizzle generously with warm pure maple syrup and serve immediately!