Put your griddle on the stove on medium heat.
While the griddle is warming up, beat eggs in a medium sized bowl. Add remaining ingredients, except pecans.
Use a whisk to get large lumps out of the pancake batter- but also know it doesn't have to be completely smooth. Add in pecans and fold into batter using a rubber scraper.
Allow griddle to heat up for an additional 2-3 minutes while the batter rests.
If you'd like to take an extra step to get fluffy pancakes, separate the egg yolks from the whites. Beat the yolks, then add in remaining ingredients. In a separate bowl, whisk the egg whites until frothy. Then fold them into the batter along with the pecans. Again, all in the quest for that light, fluffy pancake.
Spray the griddle with cooking spray or brush with melted butter. Ladle out about 1/4 cup of batter for each pancake. Flip pancakes after they puff up, have air bubbles all over and look slightly dry around the edges. Whatever you do, don't squash your pancakes while they're cooking.
Once the pancakes are done, transfer to a cookie sheet in a warm oven until you're ready to serve.
Top with butter and fresh homemade Butter Syrup.