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1
Heat the oven to 200 degrees F and place a baking sheet on one of the racks.
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2
Whisk together the flour, sugar, baking powder, cinnamon, salt, ginger, nutmeg, and cloves in a medium bowl until evenly combined; set aside.
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3
Whisk the milk, pumpkin, butter, eggs, and vanilla in a large bowl until evenly combined.
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4
Add the flour mixture and pecans and stir until just mixed and moistened (the batter will be lumpy), about 30 strokes.
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5
Set the batter aside to rest while the pan or griddle heats.
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6
Heat a large, seasoned cast iron skillet, nonstick frying pan, or griddle over medium heat.
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7
Test to see if the pan is hot enough by sprinkling a couple of drops of cold water in it: If the water bounces and sputters, the pan is ready to use; if it evaporates instantly, the pan is too hot.
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8
Once the pan is ready, add 1 teaspoon of the oil and tilt the pan to coat.
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9
Ladle the batter into the pan in 1/3-cup portions.
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10
Cook until golden brown on the bottom, about 3 to 5 minutes.
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11
Using a flat spatula, flip the pancakes and cook until the second side is golden brown, about 2 to 3 minutes more.
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12
Remove to the baking sheet in the oven to keep warm.
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13
Repeat with the remaining batter, adding 1 teaspoon of oil to the pan between batches.
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14
Serve immediately with butter and maple syrup.
