Pumpkin Pancakes

2 Large Eggs

1 1/2 Cup Buttermilk

1 Cup Pumpkin Puree

1/4 Cup Granulated Sugar

3 Tbsp. Butter, melted + more for pan

1 Tsp. Vanilla Extract

2/12 Cups All Purpose Flour

2 1/2 Tsp. Cinnamon

2 Tsp. Baking Powder

3/4 Tsp. Baking Soda

1 Tsp. Kosher Salt

Pecans for Topping

Cinnamon Butter

1/2 Cup Butter, Softened

1/4 Cup Powdered Sugar

1 Tbsp. Honey

1/2 Tsp. Vanilla Extract

1 1/2 Tsp. Ground Cinnamon

Pinch of Salt

Separate yolks from eggs over a small bowl to catch egg whites. Place yolks in a large bowl. Add buttermilk, pumpkin purée, sugar, butter, and vanilla to the egg yolks and mix with a rubber spatula to combine.

Whisk flour, cinnamon, baking powder, baking soda, and salt in a medium bowl to combine, then gently add to buttermilk mixture and mix until dry ingredients are mostly hydrated.

Briefly beat egg whites lightly with a fork, then add to batter and mix until completely incorporated. Let batter sit 10 minutes.

Meanwhile make the cinnamon butter, add all of the ingredients into a medium bowl and mix until well combined. Set aside until ready to use.

Heat a large nonstick or cast-iron skillet over medium-low and toast pecans, tossing occasionally, until fragrant, about 5 minutes. Transfer to a plate and let cool; coarsely chop.

Add a little bit of butter into the same skillet and increase the heat to medium. Stir batter, and, using a ⅓-cup measuring cup, scoop the batter into the skillet. Repeat a few more times to fill pan but leave enough room around pancakes to keep them from touching. Cook pancakes until bottoms are golden brown, edges begin to dry out, and bubbles form on surface, about 2-4 minutes. Flip and cook on other side until golden brown and pancakes are cooked through, about 3 minutes. Transfer to a platter and repeat process with remaining batter, adding more butter between batches if needed, until all pancakes have been cooked.

Serve the pancakes and top with cinnamon butter, pecans, and a drizzle of maple syrup.