Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl for 1 minute.

Mix buttermilk, whole milk, melted butter, vanilla extract, and egg until smooth in a separate bowl.

Gently fold the wet mixture into the dry ingredients until just combined; a few lumps are fine.

Fold in the toasted pecans gently, being careful not to overmix.

Preheat skillet over medium heat and add a small pat of butter to coat the surface.

Pour 1/4 cup of batter for each pancake on the skillet and cook for 2-3 minutes until bubbles form.

Flip pancakes carefully and cook for an additional 1-2 minutes until golden brown.

Transfer pancakes to a warm plate and cover lightly until all are cooked.

Serve hot with butter and maple syrup, adding fruits if desired.