In a bowl, combine the flour, sugar, baking powder and salt.
In another bowl, blend the eggs, buttermilk and melted butter. With a whisk, gradually stir in the dry ingredients until the batter is smooth. Add buttermilk or flour, as needed. Right before cooking the pancakes, add the ginger, pecans and orange zest.
Heat a non-stick skillet over medium heat. Brush with butter. Pour the desired amount of batter for each pancake. Cook for about 1 minute per side or until browned. Set aside on a plate and cover.
Drizzle with maple syrup or Vanilla and Star Anise-Flavored Blueberry Compote.