First, heat oven to 400 degrees F. Spray a quarter sheet metal baking pan with oil lightly. Spread whole pecans onto pan. Bake 10-12 minutes, checking and stirring half way. Remove pecans into a bowl to cool, so they don't continue to cook.

Next, in a bowl, mix together 1½ cups buttermilk, pumpkin, egg, egg white, and oil.

Now it is time to combine the flour, brown sugar, baking powder, baking soda, cloves, cinnamon, ginger and salt in a separate bowl.

Next, stir the pumpkin mixture into the dry mixture just enough to combine. Add extra buttermilk if the batter is too thick. Let batter rest for at least 5 minutes

Heat griddle to medium, and coat with butter, to melt. Butter helps get a better browning.

Drop batter onto griddle using an ice cream scoop, or 1/4 cup

This is a thicker batter, so watch for bubbles, but check after a few minutes, for a golden brown, when edges start to crisp up. Turn over, and finish cooking.

Top a stack of pancakes with butter, and pecans and serve with warm maple syrup.