In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Whisk buttermilk, egg, and vanilla together, and pour into dry ingredients. Add melted butter and stir to combine. Allow to rest for about 5 minutes.

Pour batter into baking dish and bake in the oven for 18-20 minutes, or until top springs back when touched. Allow to cool completely.

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and cream cheese together on high, until smooth. Add the maple syrup and salt and mix until combined.

With mixer on low, slowly add the powdered sugar, a 1/2 cup at a time. Once all sugar has been added, whip frosting on high for about 30 seconds until light and fluffy.

Line a large baking sheet with wax paper. Crumble cooled pancake into a large mixing bowl and add the frosting. Use a fork or potato masher to mash everything together until no streaks of frosting or chunks of pancake remain. Roll mixture into balls, then place on the baking sheet and into the refrigerator for an hour.

Melt almond bark in the microwave, then stir in maple extract until smooth. Use a skewer to stab one of the pancake truffles and dip into the melted almond bark until fully coated. Tap skewer on side of bowl to get rid of any excess almond bark, then use another skewer to release the truffle back onto lined baking sheet. Repeat process until the almond bark has been used up, then refrigerate to allow the chocolate to set up, about 10 minutes.

Melt peanut butter chips in the microwave, then stir in vegetable oil until smooth. Repeat dipping process with the rest of the truffles. Truffles can be stored in an airtight container in the refrigerator for up to one week.