Fluffy Buttermilk Pancakes with Cinnamon Apples

In a large bowl, whisk together 2 cups of all-purpose flour, 3 tablespoons of sugar, 1 tablespoon of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt until well combined.

In a separate bowl, whisk together 2 cups of buttermilk, 2 large eggs, 3 tablespoons of melted butter, and 1 teaspoon of vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Some small lumps are okay - do not overmix or your pancakes won't be fluffy.

Let the batter rest for 10 minutes while you prepare the cinnamon apples.

Peel, core, and slice 3 medium apples into thin, even slices (about 1/4-inch thick).

In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the apple slices and cook for 3-4 minutes until they begin to soften.

Add 2 tablespoons of brown sugar, 1 teaspoon of ground cinnamon, and 1 tablespoon of lemon juice to the apples. Stir to coat evenly and continue cooking for another 5-7 minutes until the apples are tender but not mushy. Remove from heat and cover to keep warm.

Heat a large non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or a small amount of butter.

Using a 1/4 cup measure, pour pancake batter onto the hot griddle, leaving space between each pancake for expansion.

Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown and cooked through.

Transfer cooked pancakes to a plate and cover with a clean kitchen towel to keep warm while you cook the remaining batter.

To serve, stack 3-4 pancakes on each plate, top with warm cinnamon apples, and drizzle with maple syrup.