1. In a medium saucepan, combine cranberries, maple syrup, maple sugar, orange extract, orange zest, and water. Bring to a boil, then lower heat and simmer, stirring often, until cranberries are broken down and sauce has thickened, about 15 minutes.
2. Remove from heat, stir in cinnamon and let cool. Transfer to a container and chill in the refrigerator, can be made up to a week in advance.
3. For the pancakes, in a large bowl, mix together with a whisk, the flour, baking powder, salt, and maple sugar. Add milk, vanilla extract, egg, and melted butter, mix until smooth.
4. Heat a griddle over medium heat. Scoop a ¼ cup of batter onto the griddle, wait until bubbles form on the top of the uncooked side, then flip, cook for another 1 minute. Serve hot with butter and orange-cranberry syrup.