Whisk dry ingredients: In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, ground cinnamon, nutmeg, ginger, and fine salt until evenly distributed.

Blend wet ingredients: In a separate medium bowl, whisk together the creamy ricotta cheese, pure pumpkin puree, buttermilk, egg yolks (reserving the whites), melted butter, and vanilla extract until smooth.

Whip egg whites (The Cloud-Fluff Secret): In a clean small bowl, beat the 2 egg whites with a hand whisk or mixer for 2 minutes until soft peaks form.

Combine gently: Pour wet ingredients into the dry ingredients and stir with a rubber spatula just until barely moistened (do not overmix; lumps are totally fine). Gently fold in the whipped egg whites in two batches until incorporated.

Cook on griddle: Heat a cast-iron griddle or non-stick skillet over medium-low heat. Brush lightly with butter. Scoop 1/3-cup portions of batter onto the griddle. Cook 3 to 4 minutes until bubbles break on top and edges look matte and set. Flip carefully and cook 2 to 3 minutes more until golden brown and cooked through.

Whip butter & serve: Whip softened butter, maple syrup, and cinnamon with a fork until fluffy. Stack warm pancakes high, top with a quenelle of whipped spiced butter, toasted pecans, and warm maple syrup.