Start by adding your flour, baking powder, salt, and sugar to a mixing bowl. Whisk until well combined.
To your dry ingredients, add your egg, melted butter, creamer, and vanilla. Using a hand mixer, mix until well combined and smooth. Allow to sit for about 10 to 15 minutes. While you heat up your skillet on medium heat.
Add your pancake batter to a piping bag for less mess. Grease your skillet lightly with butter. Pipe batter into the center of the skillet. Cooking low and slow is key.
Once your edges are cooked through, flip your pancake quickly and continue to cook until both sides are golden and cooked through. Stack on a serving dish.
In a sauce pan, add brown sugar, butter, heavy cream, corn syrup, and salt. Bring to a boil, stirring frequently. Reduce heat and simmer for 4 to 5 minutes.
Remove from heat and whisk in vanilla and pecans. The mixture will thicken more as it cools.
Pour over your pancake stack. Serve and enjoy! Pecan pie, meet pancakes!