In a large mixing bowl, whisk together the dry ingredients: flour, brown sugar, baking powder, baking soda, salt, and cinnamon. Mix until well blended.

In a separate bowl, blend the wet ingredients: buttermilk, eggs, and melted butter until smooth.

Gently pour the wet mixture into the bowl of dry ingredients and fold until just combined. Then, fold in the chopped pecans.

Let the batter rest for about 5-10 minutes while you preheat your griddle to medium heat (around 350°F).

Lightly grease the griddle. Pour 1/4 cup of batter for each pancake and cook for 3-4 minutes until bubbles form. Flip and cook for another 1-2 minutes until golden brown.

Stack the pancakes on a warm plate and top with favorite toppings like maple syrup or fresh berries.