1. Mix the Dry Ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
2. Mix the Wet Ingredients:
- In another bowl, whisk together buttermilk, egg, melted butter, and vanilla.
3. Combine Wet & Dry:
- Pour the wet mixture into the dry ingredients.
- Stir gently until just combined (batter will be lumpy — don’t overmix).
- Fold in the grated apple.
4. Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat and lightly butter it.
- Scoop about ¼ cup of batter per pancake onto the skillet.
- Cook until bubbles form on the surface and edges look set (about 2–3 minutes).
- Flip and cook the other side until golden (another 1–2 minutes).
5. Serve Warm:
- Stack and serve with maple syrup, a sprinkle of cinnamon, or powdered sugar.
- Optional: Top with apple slices, caramel sauce, or whipped cream for extra indulgence.
Tips:
- Want extra fluff? Let the batter rest for 5–10 minutes before cooking.
- Add chopped nuts (like walnuts or pecans) for crunch.
- Use a mix of apple + pear for a seasonal twist.