In a small microwave-safe bowl, combine maple syrup and pecans. Microwave on high for about 25 seconds or until hot. Set syrup aside and keep warm.
In a medium bowl, whisk pancake mix, water, pumpkin, cinnamon, and ginger just until blended (do not overmix; batter should be lumpy).
Spray a heavy griddle with nonstick spray; heat griddle over medium heat. Spoon 2 tablespoons of the batter onto griddle to form each pancake. Cook about 2 minutes or until bubbles appear. Turn pancakes over and cook 2 minutes longer. Transfer pancakes to plates. Top with butter and warm syrup.