Vegan Cinnamon Sugar Sheet Pan Pancakes

0 Preheat the oven to 425 degrees(F).
1 In a liquid measuring cup, measure out the non-dairy milk and then pour in the apple cider vinegar, and whisk to combine. Set aside for a few minutes while you prep the dry ingredients. 
2 Now, in a large mixing bowl, sift the flour, baking powder, and 1 teaspoon of  cinnamon, reserving the rest. Then stir in the salt. 
3 Then pour the non-dairy milk, apple cider vinegar mixture into the bowl as well as  the vanilla, maple syrup and vegan butter. 
4 Whisk to combine until everything is completely combined and smooth. 
5 Take a large sheet pan(11x16 or 11x17 inch) and line with parchment paper. 
6 Pour the batter onto the sheet pan and smooth the batter out evenly. 
7 Then in a small mixing bowl, stir together the cane sugar and the remaining 1 1/2 teaspoons of cinnamon. 
8 Sprinkle about half of the cinnamon sugar over the batter, then using a knife or rubber spatula swirl the cinnamon sugar into the batter. Then sprinkle the rest of the cinnamon over the top of the batter. 
9 Bake for 15 to 17 minutes or until a toothpick comes out clean from the center of the pancakes. 
10 While the pancakes bake, make the maple butter. Add the vegan butter and maple syrup to a medium sized mixing bowl or the bowl of a stand mixer. Then beat with a the whisk attachment of a hand mixer or the whisk attachment of the stand mixer. 
11 Whip until the butter and maple syrup are light and fluffy. It may take a few minutes. Put the maple butter in the fridge until ready to serve. 
12 Once the pancakes are baked, let them cool for a few minutes, then cut into squares. Serve with the maple butter and maple syrup if desired.