Place the raisins and water in a small saucepan and bring it to a boil. Remove from the heat, drain the water, and set aside. **You can melt your 2 tablespoons of butter in this same saucepan now if you’d like**
Heat a pancake griddle or large skillet over medium to medium high heat (TIP: I always set my griddle to about 375°F)
In a large bowl whisk together the flour, brown sugar, baking powder, baking soda, and salt. Stir in the raisins and then make a little well in the center.
In the well add the buttermilk, egg, melted butter, and vanilla. Stir until the ingredients come together; they will be slightly lumpy.
Spray your cooking surface with nonstick spray (or butter it! I like butter.). Use a 1/4 cup measure to portion out the pancake batter. Cook for 3 minutes per side, or until cooked through. Repeat with remaining batter.
To make the cinnamon syrup, add the brown sugar and cinnamon to that same saucepan you used for the raisins and then the melted butter. Dissolve the cornstarch in the cold water, pour it into the brown sugar, and stir.
Set the heat to medium high and, stirring frequently, bring the mixture to a rolling boil. Continue cooking for 7 or 8 minutes until the mixture has thickened some. Remove it from the heat and stir in the butter and vanilla until smooth and shiny.
I like to start my Cinnamon Syrup while my pancakes are cooking so that everything is done at once.