- 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.
- 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.
- 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.
- 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.
- Serve warm with syrup.