Whisk the dry ingredients together.

Whisk the pumpkin and eggs together, then add the milk, butter, and vanilla.

Combine wet and dry ingredients just until no flour streaks remain.

Rest the batter 5 minutes.

Heat a greased skillet or griddle over medium low heat.

Pour ¼ cup portions of batter and spread gently if needed.

Cook 3 to 4 minutes until bubbles form and edges look set.

Flip and cook 2 to 3 minutes until golden and cooked through.

Keep warm under foil while finishing remaining batches.

Serve with butter, maple syrup, and toasted pecans if using.