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

In a separate bowl, blend together the buttermilk, egg, and melted butter until smooth.

Pour the wet mixture into the bowl with the dry ingredients and gently fold together until just combined, then add the chopped pecans.

Allow the batter to rest for about 10 minutes while preheating your griddle to medium heat.

Lightly grease the griddle and pour a 1/4 cup of batter for each pancake. Cook until bubbles form on the surface.

Flip the pancakes and cook for an additional 1 to 2 minutes until golden brown, then serve with toppings.