Preheat oven to 275 degree fahrenheit. Sift flour, cinnamon, ginger, and nutmeg together into a large bowl. Stir in the sugar. Make a well in the center of the dry ingredients. Beat the egg, milk, and vanilla extract together in a separate bowl. Pour into the well in the dry ingredients. Best the dry ingredients into the liquid, gradually drawing them in from the side, until a smooth batter is formed, then stir in the grated apples.
Heat the butter in a large, nonstick skillet over medium heat until melted and bubbling or spray a griddle with Pam. Add 3-4 tablespoons of the batter, spaced well apart. Cook for 1-2 minutes, or until beginning to bubble lightly on the top and looking set, then flip over with a spatula. Cook on the other side for 30 seconds, or until cooked through and golden brown.
Transfer the pancakes to a warmed plate and keep warm in the preheated oven while you cook the remaining batter (it is not necessary to add extra butter to the skillet). Make a stack of the pancakes with parchment paper in between each pancake (this will keep them from being too soggy).
To make the Maple Syrup Butter, melt the butter and syrup in a pan over low heat, stirring until smooth and combined. To serve, put the pancakes on serving dishes and spoon over the maple syrup butter.
The pancakes must be at normal size to serve 6 - 7 people.