½tspcoarse Kosher salt(if using table salt, use half the amount)
1tspground cinnamon
¼tspground nutmeg
⅛tspground cloves
¾cup (88g)pecans, finely chopped,divided
butter and pure maple syrup,for serving
Instructions
In a saucepan, melt the butter over medium heat. Continue to cook the butter for about 5-7 minutes, swirling the pan occasionally, until nutty brown solids form at the bottom of the pan. Immediately remove from the heat and scrape the solids off the bottom of the pan with a spatula.
Pour the browned butter and all the browned bits into a bowl, and whisk in the brown sugar, buttermilk, eggs and vanilla, until smooth.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt and spices.
Add the dry ingredients to the wet, and whisk briefly to combine. Fold in 1/2 cup of the chopped pecans. The batter will be thick and fluffy.
Preheat a griddle to between 315-325 F and lightly grease with butter. Use a 1/3 cup measuring cup to portion out the batter onto the griddle, leaving several inches between each pancake. The batter is very fluffy and won't spread on its own, so immediately after scooping it onto the griddle, use a spoon or small offset spatula to gently spread it out a little.
Cook the pancakes until golden brown underneath, and they can be easily flipped. Flip over, and cook the other side until the pancakes are cooked through.
Serve the pancakes with butter, maple syrup, and the rest of the chopped pecans.