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

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

Pour the wet mixture into the dry ingredients, folding gently until just combined, leaving some lumps.

Fold in the toasted pecans carefully.

Preheat a non-stick skillet over medium heat and add butter or non-stick spray.

Pour 1/4 cup of batter for each pancake onto the skillet, cooking until bubbles form, then flip and cook until golden brown.

Keep pancakes warm under aluminum foil until serving.