In a large mixing bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, ground cinnamon, pumpkin pie spice, ginger, and fine sea salt until thoroughly blended.

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

Pour the wet pumpkin mixture into the dry flour blend. Using a silicone spatula or wooden spoon, gently fold the ingredients together just until combined. Stop mixing while small lumps still remain—do not overmix or the pancakes will be dense! Let the batter rest on the counter for 5 to 10 minutes to allow the baking powder and buttermilk to activate.

While the batter rests, prepare the spiced maple butter: In a small bowl, whip the softened butter, 2 tablespoons of maple syrup, and 1/2 teaspoon of cinnamon together with a fork or hand mixer until light, fluffy, and spreadable.

Heat a large cast iron skillet or nonstick griddle over medium heat (approx. 350°F / 175°C). Lightly grease the surface with a small pat of butter or neutral oil.

Ladle 1/3 cup of batter per pancake onto the hot griddle, using the back of the measuring cup to spread into a 4-inch circle.

Cook for 2 1/2 to 3 1/2 minutes, until bubbles appear across the surface and burst, and the edges look set and matte.

Carefully flip the pancake with a wide spatula and cook on the second side for another 2 to 3 minutes, until puffed, springy to the touch, and deeply golden brown underneath.

Transfer cooked pancakes to a warm plate or 200°F holding oven while cooking the remaining batter, greasing the skillet lightly between batches.

Stack high onto plates. Crown with a generous dollop of whipped spiced maple butter, shower with toasted chopped pecans, and drizzle generously with warm maple syrup.