In a small mixing bowl, beat softened butter with pure maple syrup, ground cinnamon, and flaky sea salt until light, pale, and fluffy.

Fold in the toasted chopped pecans. Spoon into a small serving crock or roll into a log with parchment paper and chill slightly until ready to serve.

In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and sea salt.

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

Pour wet ingredients into dry ingredients. Stir gently with a rubber spatula just until combined—a few small lumps are perfectly normal. Let batter rest for 8 to 10 minutes to allow the leavening agents to activate.

Preheat a heavy cast-iron skillet or non-stick griddle over medium heat (approx. 350°F / 175°C). Melt a small pat of butter across the surface.

Scoop 1/3 cup of batter per pancake onto the hot griddle. Cook for 2.5 to 3 minutes until bubbles form across the surface and the edges appear set.

Gently flip with a thin spatula and cook for another 2 to 2.5 minutes until puffed tall and golden-brown on both sides.

Transfer hot pancakes to warmed plates. Crown immediately with a generous scoop of whipped maple pecan butter, drizzle with warm maple syrup, and scatter toasted pecans over top.