On a rimmed baking sheet, combine the berries with maple sugar and toss to coat.
Transfer baking sheet and roast berries until softened, about 15 minutes.
Meanwhile, in a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and baking soda.
In another bowl, whisk together the buttermilk, butter, eggs, and vanilla.
Add the dry ingredients to the wet and fold in.
Fold in the roasted berries.
Heat a nonstick pan or griddle to medium heat. Spray with nonstick baking spray, if needed.
Scoop ½ cup of pancake batter onto the griddle. Cook until golden brown on one side then flip. Continue to cook until browned on both sides and cooked in the middle.
Transfer pancakes to a plate and serve with maple syrup and butter, if desired.