Prepare Caramel Whipped Cream.
In a large mixing bowl, stir together flour, brown sugar, baking powder, baking soda, and salt. In a medium mixing bowl, combine eggs, buttermilk, and cooking oil. Add all at once to flour mixture. Stir until blended, but still slightly lumpy. Stir in pecans.
Heat a lightly greased griddle over medium heat until a drop of water sizzles.
For each pancake, pour about 1/4 cup batter onto griddle. Cook until golden, turning to cook second sides when pancakes have bubbly surfaces and slightly dry edges. Serve with Caramel Whipped Cream. Makes 20 pancakes.
In a chilled mixing bowl, combine whipping cream and caramel ice cream topping. Using chilled beaters, beat with electric mixer on high speed until stiff peaks form. Cover and chill until needed, up to 1 hour. Makes about 2 cups.