Pumpkin and Pecan Pancakes

Ingredients

• 2 cups (260g) all-purpose flour
• 1/4 cup (50g) brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon
• 1 teaspoon ground ginger
• 3/4 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 3/4 cup (85g) pecans, chopped
• 3/4 cup (170g) canned pumpkin purée
• 1 1/2 cups (340g) whole milk
• 1/2 cup (1 stick; 113g) Nellie's Free Range Unsalted Butter, melted
• 2 large (100g) Nellie's Free Range Eggs
• 1 teaspoon vanilla extract