Mix the pecans, flour, brown sugar, baking soda, salt and ground cinnamon in a large bowl.
In another bowl whisk eggs with 2 cups of buttermilk and vanilla, and add to dry ingredients. Add more buttermilk if needed to make a smooth batter. Be careful not to overmix.
On a hot griddle melt butter and use approximately 1/4 cup of batter for each pancake. Turn pancake when bubbles appear on top. Serve with sausage patties and maple syrup. Garnish with powdered sugar and pecans.