In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and sea salt until thoroughly combined and free of lumps.

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

Pour the wet pumpkin mixture into the dry flour bowl. Using a silicone spatula, fold the ingredients together gently just until incorporated. Do not overmix! A few small flour streaks and lumps are essential for ultra-fluffy, tender pancakes.

Let the batter rest undisturbed on the counter for 10 minutes. The buttermilk acid will react with the baking soda and powder, creating tiny air bubbles throughout the batter.

Heat a heavy cast iron griddle or skillet over medium heat. Lightly brush with butter or neutral oil. Pour 1/3 cup of batter per pancake onto the hot griddle.

Cook for 3 to 4 minutes until surface bubbles pop and edges appear set and matte. Slide a wide spatula underneath and flip gently. Cook for another 2 to 3 minutes until cooked through and deeply golden.

Transfer hot pancakes to warm serving plates. Top immediately with a generous pat of whipped farm butter, sprinkle with toasted pecans, and drizzle with warm amber maple syrup. Serve immediately with hot coffee.