Pumpkin Pancakes With Sticky Maple Pecans

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The New York Times
Nutrition per serving    (USDA % daily values)
CAL
507
FAT
96%
CHOL
36%
SOD
51%

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Ingredients for 6 servings

2 large eggs

2 tablespoons pure maple syrup, more for drizzling

1 3/4 cups buttermilk

1 3/4 cups all-purpose flour

3 tablespoons superfine sugar

1 teaspoon vegetable oil

3/4 teaspoon salt

1/2 teaspoon baking soda

1 15-ounce can pumpkin purée

2 cups pecan halves

1 teaspoon baking powder

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