Whisk together the dry ingredients in a medium bowl.
In a small bowl, combine all of the wet ingredients and whisk until well combined.
Add the wet ingredients to the dry ingredients and stir until just combined. Batter should still be somewhat lumpy.
Grease a skillet over medium heat and add small batches of batter to the skillet. Cook over medium heat until bubbles form and pop, then flip the pancakes over and continue cooking until the bottom is browned and the center is cooked through.
For the syrup:
In a small sauce pan, stir together the sugars, flour, and cinnamon until combined. Mix in the water and turn the heat to medium. Bring to a rolling boil and boil, stirring occasionally, for about 10 minutes, or until the sauce thickens up a bit.
Remove from the heat and stir in the butter until melted.