Cinnamon-Pecan Pancakes

Okay, this is obvious by now, but I never get tired of pancake variations for Saturday breakfasts. Today's version included toasted pecans and cinnamon—just the thing for a cold, snowy morning. Andy gave them two thumbs' up—high praise! I put a handful of pecan halves on my preheated grill pan while I was making the batter; after a couple of minutes I removed them from the heat. Toasted nuts are the perfect flavor enhancer. Enjoy!

Cinnamon-Pecan Pancakes
This recipe makes 4 pancakes and can easily be doubled.
3/4 cup all-purpose flour
1 1/2 Tbsp. sugar
3/4 tsp. baking powder
1/4 tsp. kosher salt
1/4 tsp. baking soda
1/4 tsp. cinnamon
2 Tbsp. butter, melted
3/4 cup buttermilk
1 egg, lightly beaten
1/2 tsp. vanilla
1/2 cup pecans, toasted
Warm maple syrup

1. Combine flour and next 4 ingredients in a mixing bowl. Combine melted butter and next 3 ingredients. Pour wet ingredients into dry ingredients, and stir just until combined. Scoop batter onto hot grill pan; sprinkle with toasted pecans. Once bubbles form in batter, flip pancakes, and cook until golden. Serve with warm maple syrup.