In a bowl, mix the butter, milk and eggs.
Add the sugar, vanilla, spices, molasses, salt, pumpkin and stir well.
Add the flour and mix.
Add the dates and stir.
Add the baking soda and stir.
In a skillet over medium heat roast the pecans until toasted and fragrant, 4-5 minutes. Set aside.
Lightly grease a large skillet with butter and heat it until a drop of water flicked onto the surface sizzles immediately and evaporates.
Pour the batter into the hot surface to form the pancakes. Cook over medium heat until bubbles form and begin to break on the surface, about 1 and a half minutes. Turn the pancake and cook it for 30 seconds.
Serve hot with butter and maple syrup. Toss with pecans.