Preheat the oven to 425˚F.
Whisk together all of the ingredients EXCEPT THE BUTTER in a medium bowl.
Place the butter in an ovenproof skillet (I use a cast iron skillet), and slide it in the oven to melt. Once melted, pour in the pancake batter and bake for 15 minutes, or until lightly browned.
Stir together the cranberry sauce and maple syrup in a small pot over medium-low heat until it begins to simmer. Pile onto the pancakes with a healthy glug of maple syrup.