1-First, in a medium bowl, whisk together 1 cup flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon ground cinnamon, and ¼ teaspoon salt to create your dry mix. In another bowl, whisk 1 cup buttermilk with 1 large egg, 2 tablespoons melted unsalted butter (or oil for a dairy-free option), 2 tablespoons maple syrup or honey, and 1 teaspoon pure vanilla extract until well combined.

2-Next, pour the liquid mixture into the dry ingredients and stir gently until just blended don’t worry about small lumps, as they help keep the pancakes tender. Then, fold in 1 cup grated apple to add that fresh burst of fruit. Let the batter rest for 5 minutes to improve its texture.

3-Preheat your skillet or griddle to medium-low heat, around 350°F if you’re using an electric one, and lightly oil the surface, wiping away any excess to avoid smoking. Pour about ¼ cup of batter for each pancake, spacing them out on the pan. Cook for 2 to 3 minutes until bubbles appear and the edges turn from glossy to matte, then flip and cook for another 1 to 2 minutes until golden brown.

4-Keep an eye on the heat to prevent burning, and lower it as needed during cooking. Once done, serve your pancakes right away with fresh fruit toppings or keep them warm in a 200°F oven. Leftovers can be stored in the fridge for up to 4 days or frozen for up to 2 months, and reheated in the microwave wrapped in a paper towel.