Place skillets into oven and then preheat oven to 425F with skillets in oven.
Meanwhile, combine all the batter ingredients in a medium bowl and whisk well until fluffy. Set aside.
When oven is preheated, carefully remove skillets from oven (they're hot!). Add 1 Tbsp of butter to each skillet and swirl around to coat as it melts. Give batter a quick whisk, then divide evenly between the 3 skillets. Immediately place into preheated oven and bake until puffy and set, about 10 minutes (for 5-inch skillets).
Remove from oven. Pancakes will deflate as they cool. While still warm, top with a scoop of ice cream, chocolate and caramel sauce and a scattering of pecans.
If making in a muffin tin, baking time will be slightly less, about 8 minutes. If doubling recipe and baking in a larger skillet, baking time would be 15-18 minutes.