Pumpkin Pancakes

Separate yolks from eggs over a small bowl to catch egg whites. Place yolks in a large bowl. Add buttermilk, pumpkin purée, sugar, butter, ginger, and vanilla to 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.

While the batter is resting, heat softened butter in a microwave-safe bowl in microwave 10 seconds. The butter should be extremely soft but still pale yellow in color and not melted. Add 4 Tbsp. maple syrup 1 Tbsp. at a time, whisking vigorously after each addition to fully emulsify before adding more, about 2 minutes total. Whisk in salt; set aside.

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.

Lightly brush same skillet with oil and increase heat to medium. Stir batter, and, using a ⅓-cup measuring cup, scoop a heaping cupful of batter into 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 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, brushing skillet with more oil between batches if needed, until all pancakes have been cooked.

Divide pancakes among plates and top each with a heaping tablespoonful of reserved salted maple butter. Drizzle more maple syrup over if desired and scatter pecans on top.