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

In a large mixing bowl, whisk together the buttermilk, milk, eggs, vanilla and melted butter.  Add dry ingredients and blend just until moistened.  Fold in 3/4 cup B. Lloyd’s Glazed and Roasted Pecan Pieces.

Spray a large skillet with non-stick cooking spray and brush on a small amount of vegetable oil and heat until hot enough for a water drop to sizzle.  Spoon or scoop the pancake batter onto the hot skillet (about 1/4 cup). Cook for approximately 2 minutes per side.

While continuing to cook pancakes, make Pecan butter by placing butter and remaining 1/4 cup B. Lloyd’s Glazed and Roasted Pecan Pieces.
Serve hot with a small scoop of Pecan Butter and warm maple syrup.