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)
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)
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.
Butter a skillet or griddle, pour batter about 1/3 cup at a time onto the pan. Spread pancakes outward just slightly with bottom of measuring cup. Cook until golden brown on bottom then flip and cook opposite side until golden.
In a heavy bottomed sauce pan over medium heat, pour
Butter (1 cup)
Heavy Cream (1 cup)
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.