Fluffy Buttermilk Pancakes with Caramelized Apples

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

In a separate bowl, whisk together 2 cups of buttermilk, 2 large eggs, 1/4 cup of melted butter, and 1 teaspoon of vanilla extract.

Pour the wet ingredients into the dry ingredients and stir gently just until combined. Some small lumps are okay - do not overmix.

Let the batter rest for 10 minutes while preparing the caramelized apples.

Peel and thinly slice 3 medium Granny Smith apples and toss with 1 tablespoon of lemon juice to prevent browning.

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

Sprinkle 1/4 cup of brown sugar, 1 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg over the apples. Stir gently to coat.

Reduce heat to medium-low and cook for 10-12 minutes, stirring occasionally, until the apples are tender and caramelized. Remove from heat and set aside.

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

Using a 1/4 cup measuring cup, pour pancake batter onto the griddle, leaving space between each pancake.

Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.

Transfer cooked pancakes to a warm plate and cover loosely with foil to keep warm while cooking the remaining batter.

Serve the pancakes stacked on plates, topped with the warm caramelized apples and a drizzle of maple syrup.