In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, combine the wet ingredients: buttermilk, whole milk, melted butter, vanilla extract, and egg until smooth.

Gently pour the wet mixture into the dry ingredients and stir until just combined, ensuring some lumps remain.

Fold in the toasted pecans into the batter carefully.

Preheat a non-stick skillet on medium heat and add a pat of butter.

Pour 1/4 cup of batter onto the skillet for each pancake and cook for 2-3 minutes until bubbles form on the surface.

Flip the pancakes and cook for an additional 1-2 minutes until golden brown.

Transfer the pancakes to a warm plate and keep warm while cooking remaining batter.

Serve warm with maple syrup and optional butter.