Step 1

Preheat oven to 200°F. Set a wire rack inside a rimmed baking sheet. Prick potato all over with a fork. Place in a microwave-safe bowl with 1 teaspoon water and cover. Microwave on high until tender when pierced with a fork, 5 to 7 minutes. Let cool. Discard water. Split potato and scoop flesh into bowl; discard skin. Mash to make ¾ cup.

Step 2

Beat eggs and buttermilk in a large bowl. Add potato and syrup; whisk until well combined.

Step 3

Whisk flour, baking powder, salt, baking soda, cinnamon, and nutmeg in a medium bowl. Add to buttermilk mixture. Gently stir until few dry spots remain. Add melted butter and stir gently until just combined. (Do not over mix; lumps are OK.)

Step 4

Heat a large nonstick skillet or griddle over medium-high. Brush with oil; reduce heat to medium. Cooking in batches, add ⅓-cupfuls of batter to skillet, flattening tops slightly. Cook until bubbles rise to surface and underside is golden brown, 2 to 4 minutes. Flip and cook until puffed and golden brown on other side, 2 to 4 minutes. Transfer to wire rack; keep warm in oven. Repeat with oil and remaining batter. Serve with pecans and syrup.