Pancakes:

Whisk together wet pancake ingredients and sugar until well combined and smooth.
Whisk in baking powder and baking soda until evenly incorporated.
Whisk in flour and pumpkin pie spice. Let the batter stand for about 15 minutes. (This is a good time to preheat your cooking pan over medium heat.)
Cook the pancakes, in the preheated pan, for a couple of minutes on each side. Check the pancakes by pressing lightly in the center; if it’s firm, the pancakes are done.

Cinnamon Pecan Syrup:

Preheat a small sauce pot over medium heat.
Add pecans and toast them for just a couple of minutes, stirring often.
Add maple syrup and cinnamon.
Bring to a simmer and simmer for about a minute.
Take off heat and use on your pancakes.