In a large mixing bowl, thoroughly whisk together all-purpose flour, dark brown sugar, baking powder, baking soda, fine sea salt, ground cinnamon, ginger, nutmeg, and allspice until evenly combined.

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

Pour the wet pumpkin mixture into the dry flour mixture. Using a rubber spatula, gently fold just until incorporated and no dry flour streaks remain. A few small lumps are perfectly fine! Let the thick batter rest on the counter for 10 minutes (this allows the baking soda and buttermilk to activate and build airy fluffiness).

Heat a heavy cast-iron griddle or large nonstick skillet over medium-low heat. Brush lightly with melted butter.

Scoop 1/3 cup of batter per pancake onto the griddle, spreading slightly into a 4-inch round with the back of the scoop. Cook for 3 to 4 minutes until bubbles appear on the surface and the edges look set and matte.

Gently flip with a spatula and cook the other side for another 2 to 3 minutes until golden brown, puffed, and cooked through the center. Transfer to a warm plate and repeat with remaining batter.

In a small bowl, whip the 4 tablespoons of softened butter with 1 tablespoon honey and 1/2 teaspoon cinnamon until light and creamy.

Stack 3 warm pancakes per serving plate. Crown with a generous dollop of melting whipped cinnamon butter, scatter toasted chopped pecans over top, and pour warm pure maple syrup lavishly down the sides. Enjoy immediately!