Pumpkin Pancakes with Pecan Praline Sauce

In a large mixing bowl whisk together All-Purpose Flour (2 cups) , Pumpkin Pie Spice (1/2 Tbsp) , Baking Powder (1/2 Tbsp) , Baking Soda (1 tsp) , Salt (1/2 tsp) and Brown Sugar (1/3 cup)

In a large jug or medium mixing bowl whisk together Canned Pumpkin Purée (1 cup) , Buttermilk (1 1/2 cups) , Large Eggs (2) , and Vanilla Extract (1 tsp) until well combined. Pour into dry ingredients and whisk just until combined - don't over-mix. Stir in melted Butter (3 Tbsp) . Let batter rest until you make the praline sauce or 5 minutes.

In a heavy bottomed sauce pan over medium heat, pour Butter (1 cup) , Heavy Cream (1 cup) , and Brown Sugar (1 cup) and bring to a boil. Reduce heat to low, stir in the Roasted Pecans (1/2 cup) and simmer until the sauce thickens, 5 minutes.