Add the crushed pecans to a dry skillet over medium heat.

Toast for 3-5 minutes, stirring constantly until they are fragrant and lightly golden.

Immediately transfer to a plate so they don't burn.

In a small saucepan, combine the unsalted butter, brown sugar, and maple syrup over medium-low heat.

Stir continuously until the butter is fully melted and the brown sugar has completely dissolved.

Bring the mixture to a very gentle simmer and let it cook for about 2-3 minutes, whisking occasionally to ensure it remains smooth.

Lower the heat completely.

Whisk in the heavy cream and ground cinnamon until fully incorporated and velvety.

Remove the saucepan from the heat.

Stir in the toasted pecans and vanilla extract.

Allow the sauce to cool slightly before serving; it will thicken beautifully as it sits.

In a medium bowl, whisk together the flour, sugar, baking powder and salt.

In a separate bowl, whisk the eggs, milk, melted butter and vanilla extract.

Combine the wet and dry ingredients, stirring just until combined.

Do not overmix (a few lumps are okay).

Heat a lightly greased skillet or griddle over medium heat.

Pour 1/4 cup batter per pancake and cook until bubbles form, then flip and cook until golden brown.

Serve warm with the butter pecan sauce and enjoy!