Toast pecans in a dry skillet for about 5 minutes until fragrant and golden. Set aside to cool, then roughly chop. They will be added to the pancake batter in a moment.
In a small bowl, whisk together eggs, buttermilk, vanilla and melted butter.
In a separate, larger mixing bowl, stir together chopped pecans along with the whole and all-purpose flours, hemp seeds, baking soda, baking powder and sugar.
Add wet ingredients to dry ingredients and mix until the batter is just incorporated. Let the batter sit on the counter for 5 minutes before making the pancakes.
In a large skillet, add a dollop of butter to the pan and swirl. Working in batches, add ¼ cup portions of pancake batter to the skillet, making sure to leave enough room to flip the pancakes. Cook pancakes on first side until the top portion of the pancake begins to bubble. Flip the pancakes and cook on the other side until golden brown and cooked through.
Serve pancakes while hot with softened butter and pure maple syrup. Enjoy!
