Mix dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until evenly combined and aromatic.

Mix wet ingredients: In a separate bowl, whisk together pumpkin purée, milk, egg, vanilla, brown sugar, and melted butter until smooth and cohesive.

Combine: Pour the wet ingredients into the dry and stir gently just until combined. A few small lumps are fine—overmixing makes the pancakes tough.

Rest the batter: Let rest for 5–10 minutes to hydrate the flour and deepen the flavor.

Make the praline topping: In a small saucepan over low heat, melt butter, add brown sugar, and cook until glossy. Stir in pecans, then remove from heat; keep it chunky and fragrant.

Preheat skillet: Warm a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.

Cook pancakes: Pour about 1/4 cup of batter per pancake, spreading into a neat circle. Cook 2–3 minutes until bubbles form and the edges look set, then flip and cook 1–2 minutes more until golden and springy.

Keep warm: Transfer to a plate and keep warm in a 200°F (93°C) oven while finishing the rest.

Serve: Stack pancakes high, spoon over the warm praline topping, and finish with a drizzle of maple syrup for a glossy, irresistible touch.