Pumpkin Pancakes

Ingredients

• 2 large eggs
• 1½ cups buttermilk
• 1 cup pumpkin purée (preferably Libby’s)
• ¼ cup (50 g) sugar
• 3 Tbsp. melted unsalted butter
• 1 2" piece ginger, peeled, finely grated
• 1 tsp. vanilla extract
• 2½ cups (313 g) all-purpose flour
• 2½ tsp. ground cinnamon
• 2 tsp. baking powder
• ¾ tsp. baking soda
• 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt
• ½ cup (1 stick) unsalted butter, room temperature
• 4 Tbsp. pure maple syrup; plus more for serving (optional)
• ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
• 1 cup pecans
• Vegetable oil (for pan)

Steps

Batter

1. Separate the eggs over a small bowl to collect the whites, putting the yolks in a large bowl. Use a rubber spatula to mix the buttermilk, pumpkin purée, sugar, butter, ginger and vanilla into the yolks. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt. Gently add to the buttermilk mixture and mix until the dry ingredients are mostly hydrated. Lightly beat the whites briefly with a fork, then mix into the batter until fully incorporated. Leave the batter for 10 minutes.

Maple Butter and Assembly

1. While the batter rests, microwave the softened butter in a microwave-safe bowl for 10 seconds. It should be extremely soft and still pale yellow, rather than melted. Whisk in 4 Tbsp. maple syrup, 1 Tbsp. at a time, whisking vigorously after each addition until fully emulsified before the next, about 2 minutes altogether. Whisk in the salt and put aside.
2. Toast the pecans in a large nonstick or cast-iron skillet over medium-low heat, tossing occasionally, until fragrant, about 5 minutes. Move to a plate, let cool and chop coarsely.
3. Brush the same skillet lightly with oil and raise the heat to medium. Stir the batter and use a ⅓-cup measuring cup to scoop a heaping cupful into the skillet. Repeat a few more times to fill the pan, leaving space so the pancakes do not touch. Cook about 4 minutes, until the bottoms are golden brown, edges begin drying and surface bubbles form. Flip and cook about 3 minutes on the other side, until golden brown and cooked through. Move to a platter and repeat with the remaining batter, brushing on more oil between batches if needed, until all pancakes are cooked.
4. Divide among plates and top each with a heaping tablespoonful of the reserved salted maple butter. Drizzle with more maple syrup if desired and scatter the pecans over.