In a large bowl, sift together the flour, sugar, baking powder, and salt.

In another bowl, beat the egg. Then add the milk and melted butter, whisking to combine.

Slowly pour the wet ingredients into the dry ingredients, stirring just until incorporated.

Gently fold in the chopped pecans.

Heat a non-stick skillet or griddle over medium heat. Optionally, add a pat of butter for extra flavor.

Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form and edges look set, about 2-3 minutes.

Carefully flip the pancakes and cook for another 1-2 minutes until golden brown.

Stack them high and serve with syrup, fresh fruit, or toppings of your choice.