In a small bowl, whisk together sugar and cinnamon then add apples and toss until coated with the mixture. Set aside.

In a large mixing bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, and salt.

Pour buttermilk in a separate, medium-sized mixing bowl (or a large measuring cup). While whisking, slowly drizzle in melted butter (it’s alright if you notice the butter begins to separate).

Add eggs and vanilla extract to the buttermilk mixture, whisk until well-combined.

Add wet ingredients to dry and use a spatula to gently fold ingredients together until about halfway combined. Add your apples and continue to fold together until apples are well distributed and batter is just combined (it’s fine if it’s a bit lumpy, don’t over-mix!).

Set batter aside and heat a small skillet over medium heat. When pan is warm (you should be able to feel the heat radiating from it if you hover your hand a few inches over the surface) add a small pat of butter or brush the pan with cooking oil (or spray with cooking spray).

Once surface is coated, add pancake batter (I do a bit less than half a cup at a time) and cook until the edges of the pancake appear cooked and bubbles in the batter begin to burst. Using a pancake spatula, carefully flip the pancake and cook several minutes longer until pancake is golden brown and cooked through.

Repeat with remaining batter, adding more butter or oil to the pan between pancakes.

Serve warm, topped with salted butter and maple syrup or fried apples and whipped cream!