In a large bowl whisk together the milk, pumpkin, butter, eggs & vanilla until evenly incorporated; add the flour & pecans and stir until moistened (batter will have lumps).
Heat a large non-stick frying pan or griddle over medium heat. Add tsp. canola oil and tilt pan to coat. Ladle the batter in 1/3 cup portions. Cook until golden brown on the bottom (3-5 minutes). Flip pancake and cook until second side is golden. Repeat with remaining batter adding tsp. canola oil between batches. Serve immediately with butter & maple syrup.