In a large bowl, whisk all dry ingredients until combined. Set aside.
In another bowl, whisk all wet ingredients until smooth. Set aside.
Put a medium sized pan on your stove over medium heat. You know it's ready when small amounts of water sprinkled over it evaporates immediately. At this point, you can pour your buttermilk mixture into your flour mixture and gently stir. Do not over mix - you want a coarse, lumpy batter with bits of flour remaining.
Put a little oil or butter (or a combination) on your pan and start dropping your pancake mixture about ⅓ cup at a time. Flatten slightly with a spoon or the bottom of your cup. Cook 2-3 minutes per side, or until golden brown.
Serve warm topped with candied pecans and maple syrup.
For the Candied Pecans:
Prepare a baking sheet by lining it with parchment paper. Set aside.
Using a skillet over medium heat, stir all ingredients together until sugar is melted and all pecans are coated (4-5 minutes). Make sure to stir constantly so your sugar doesn't burn.
Transfer mixture to your baking sheet and spread evenly so the pecans don't stick together. Wait for the sugar to cool and harden (1-2 minutes) before serving.
The total number of pancakes you get depends on the amount of batter you cook at a time. I usually go with a heaping ⅓ cup for each pancake.