In a bowl, add all the dry ingredients and whisk to blend. In a smaller bowl, whisk the milk, egg, and vanilla until frothy.
Add the milk mixture to the dry mix and whisk until smooth; then whisk in the melted butter and the end.
Allow the pancake batter to rest for 3-5 minutes before cooking to thicken. It should be so thick that it barely pours. Once the griddle is hot, stir in the pecans and toffee bits.
Make one pancake as a test-batch to ensure your heat in accurate. Use a 1/4 or 1/3 cup scoop to ladle the batter onto the griddle. Cook for 1-3 minutes per side. Flip when small bubbles rise to the top of the batter. If the pancake turns dark too quickly, lower the heat. Makes 8-10 pancakes.