Step 1: In a small bowl, prepare the cinnamon butter by whipping the softened butter, 2 tablespoons of maple syrup, and cinnamon together until light and fluffy. Set aside at room temperature.
Step 2: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Step 3: In a separate medium bowl, whisk the egg, buttermilk, melted butter, vanilla extract, and maple extract until well combined.
Step 4: Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. The batter should still have some small lumps.
Step 5: Gently fold in the toasted chopped walnuts, ensuring they are distributed evenly throughout the batter.
Step 6: Heat a non-stick griddle or large skillet over medium-low heat and lightly grease with butter or oil.
Step 7: Scoop 1/4 cup of batter per pancake onto the griddle. Cook until bubbles form on the surface and the edges look dry (about 2-3 minutes).
Step 8: Flip carefully and cook for another 1-2 minutes until golden brown. Serve hot with a scoop of cinnamon butter and extra maple syrup.