Place the Butter, Vanilla Extract and Maple Syrup in a small mixing bowl. Mix well with a hand mixer on low until fully incorporated.
Lay out a piece of plastic wrap. Scoop the flavored butter onto the plastic wrap. Roll the plastic wrap over the butter and begin forming a log. Once finished fold the two ends of the plastic inward to seal. Refrigerate immediately.
Whisk together All-Purpose Flour, Kosher Salt, Baking Soda, Brown Sugar, Cinnamon, and Nutmeg in a large bowl.
In a separate bowl, whisk together Pumpkin, Milk, Egg, Oil, and Water until fully combined.
Pour the wet ingredients into the dry ingredients. Whisk until you no longer see dry flour. You do not need to beat out the lumps.
On a lightly greased, hot griddle pan or flat skillet pour ¼ cup of batter per pancake.
Cook until the edges are dry and the middle bubby, then flip. Pancake is finished cooking with both sides are equally browned.
Serve immediately, topped with slices of the homemade Maple Butter and a sprinkle of Cinnamon.
Pancakes can be frozen or refrigerated and gently reheated. The maple butter can be stored in the refrigerator, but it should not be frozen.