4 tablespoons unsalted butter, melted and cooled, plus more for the griddle
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1/4 cup chopped pecans
1/4 cup crumbled cooked bacon
Warm pure maple syrup, for serving
In a large bowl, whisk the flour with the sugar, baking powder, salt and pumpkin pie spice.
In a medium bowl, whisk the milk with the pumpkin puree, 4 tablespoons of melted butter, the eggs and vanilla. Using a wooden spoon, stir the wet ingredients into the dry ingredients, just until combined. Fold in the pecans and bacon.
Heat a large nonstick skillet or griddle and brush lightly with butter. Scoop 1/4-cup mounds of batter onto the skillet and spread to 3-inch rounds. Cook over moderate heat until the pancakes are golden on the bottom, about 2 minutes. Flip each pancake and cook until fluffy and cooked through, about 2 minutes longer. Serve right away, with maple syrup.