To make the pear compote, cut the pears, unpeeled, into 1/2-inch pieces. Combine with raisins, orange juice, lemon juice, salt, rosemary and sugar in a medium saucepan. Cook for 25 minutes over medium-low heat, stirring every 5 minutes. Keep warm until serving.
While the compote is cooking, prepare the pancake batter. In a medium mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, ginger, cinnamon and allspice.
In a small bowl, whisk together eggs, buttermilk, milk, butter and vanilla. Stir into dry ingredients until thoroughly combined. Fold in the pecans.
For each pancake, ladle 1/4 cup of batter into a lightly greased non-stick skillet or griddle. Cook for about 2 minutes, or until bubbles form and the edges look done. Flip and cook until browned. Transfer to a warm platter and keep warm. Repeat with the remaining batter.
Serve pancakes with butter and warm compote.