Whisk flour, brown sugar, baking powder, and salt in a large bowl. In a large measuring cup, whisk the eggs, coffee creamer, and melted butter. Whisk the wet ingredients into the dry and then stir in pecans. Batter will be thick and slightly lumpy.
Scoop batter onto hot griddle after spraying with nonstick cooking spray. Bake until brown on both sides.
To make syrup: melt butter in a saucepan over medium heat. Add syrup and bring to a boil. Cook for 5 minutes at a low boil. Remove from heat and add vanilla and pecans. Serve warm over pancakes. (Use immediately, reheat once syrup cools and solidifies.)