Place the flour, sugar, baking powder, baking soda and salt in a stainless steel mixing bowl. Whisk together until combined. In a second mixing bowl, add the buttermilk, eggs and vanilla. Whisk together until blended.
Slowly whisk the buttermilk mixture into the flour mixture. Whisk until blended. Whisk in the melted butter until blended. Do not over mix. Clean the sides of the bowl with a rubber spatula. Cover with film wrap until needed.
To prepare à la carte:
Heat three seasoned 6″ cast iron skillets over medium-low heat. Spray each skillet with cooking spray. Using a #20 yellow disher, place 2 scoops of batter in each skillet. Use the back of the disher to level the batter with the edge of the skillet. Cook until small bubbles start popping on the surface of the uncooked side of the pancake. Allow to cook about 4 minutes on the first side, or until golden-brown.
Slide a small metal spatula under each pancake. Quickly flip over and back into the the skillet. Cook another 4 minutes, or until golden-brown and just cooked through. Stack on a warmed serving plate. Ladle 3 oz. of warmed hazelnut maple syrup over the top of the pancakes. Place ½ oz. of candied pecans in the center of the pancakes on top of the syrup. Place 1 Tbsp. of toasted coconut on top of the pecans.
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