In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, cinnamon, and salt.

In a separate bowl, combine buttermilk, eggs, melted butter, and vanilla extract, blending until smooth.

Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in finely chopped pecans.

Let the batter rest for about 10 minutes while you preheat a griddle over medium heat.

Lightly grease the griddle and pour 1/4 cup of batter for each pancake. Cook until bubbles form, then flip and cook until golden brown.

Serve warm with desired toppings.