Combine flour, sugar, cinnamon, baking powder, baking soda, salt and ½ cup of the chopped pecans in a small mixing bowl. Set aside.
Melt butter in microwave for 30-60 seconds. Set aside to cool while combining the buttermilk and eggs in a medium mixing bowl, stirring to mix well.
Gradually add the flour mixture to the buttermilk & egg mixture stir to fully combine without over-mixing. Add the melted butter, mixing well.
Heat griddle or pan over medium heat. Grease well if needed. Using a ¼ cup measure or scoop, transfer the batter onto the hot griddle or pan. Let brown on one side, then flip to brown the other side. Continue until all batter is used.
You can keep pancakes warm in a 200 degree oven until ready to serve.
While cooking the pancakes, heat all syrup ingredients in a small saucepan over medium heat or in the microwave in a microwave safe bowl. Stir often. When the butter has melted and the sugar has dissolved, turn off the heat and set aside until ready to serve.
When ready to serve, sprinkle with remaining chopped pecans and drizzle with Bourbon Maple Syrup.