Pumpkin Pie Pancakes

1. In a large bowl, mix together the flour, oatmeal, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and a dash of cloves.
2. In a separate bowl, whisk together the egg, buttermilk, oil, and pumpkin puree until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Heat a griddle or non-stick skillet over medium heat. Lightly grease with oil or butter.
5. Pour 1/4 cup of batter onto the griddle for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
6. Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown and cooked through.

Maple Pecans

1. Melt the butter in a saucepan over medium heat.
2. Mix in the maple syrup and add the pecan pieces.
3. Stirring constantly, cook the pecans for about 10 minutes, or until the maple-butter glaze boils and thickens.
4. Let the glazed pecans cool completely.

Maple Cinnamon Whipped Cream

1. Combine the heavy whipping cream, maple syrup, and cinnamon in a bowl and beat on high with a hand mixer or stand mixer (whisk attachment) until fluffy peaks form, several minutes.

To Serve

1. Serve the pancakes warm with maple syrup, and optionally top with maple cinnamon whipped cream and maple pecans for a decadent treat.