Banana Pecan Buttermilk Pancakes

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2 cups flour

2 1/2 teaspoons baking powder

1/2 teaspoons baking soda

2 tablespoons sugar

1/2 teaspoon salt

1 1/2 cups buttermilk

2 large eggs

6 tablespoons butter, melted

1/2 teaspoon vanilla, or to taste

2 very ripe medium bananas (about 12 to 14 ounces)

2/3 cups pecans, toasted lightly and chopped

Softened butter or vegetable oil, for cooking the pancakes

Berry-Maple Syrup, recipe follows

Berry-Maple Syrup:

1 1/2 cups pure maple syrup

1 cinnamon stick

1 cup picked over berries, such as blackberries or strawberries, stemmed and halved or raspberries or blueberries