1. In a large pan over medium heat, cook the bacon until it begins to crisp. Add the pecans and toast with the bacon about 2-3 minutes.
  2. In a large bowl, whisk together the milk, egg, oil and vanilla. In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, cinnamon and salt.
  3. Add the flour mixture into the milk mixture and whisk until just combined. Fold in the bacon and pecans and let sit for at least 10 minutes.
  4. Heat the large pan you cooked your bacon in over medium heat. Pour 1/3 cup of batter into the pan at a time. Flip when bubbles appear around the edge of the pancake and cook until golden brown. Repeat with all batter adding oil to the pan if needed.
  5. Serve warm with syrup.