In a small bowl, whisk together the white sugar and cinnamon. Add the diced apples and toss until the apples are thoroughly coated with the cinnamon sugar mixture. Set this mixture aside while you prepare the rest of the ingredients.

In a large mixing bowl, whisk together the all-purpose flour, packed brown sugar, baking powder, baking soda, ground cinnamon, and salt until fully combined. This step ensures your dry ingredients are evenly distributed and helps avoid clumps in your batter.

In a separate medium bowl or large measuring cup, pour in the buttermilk. While whisking, slowly drizzle in the melted unsalted butter. It's normal if the butter begins to separate. Next, whisk in the lightly beaten eggs and vanilla extract until the mixture is smooth and well-combined.

Add the wet ingredient mixture from Step 3 into the bowl of dry ingredients from Step 2. Use a spatula to gently fold the ingredients together until just halfway combined. Add the cinnamon sugar-coated apples from Step 1, and continue to fold gently until the apples are evenly distributed and the batter is just combined. It's okay if the batter is a little lumpy—avoid over-mixing for fluffy pancakes. I always make sure to gently fold; over-mixing can lead to tough pancakes!

Set the batter aside and heat a small skillet or nonstick pan over medium heat. When the pan feels warm (test by hovering your hand above the surface), add a small pat of butter, brush with neutral oil, or spray with cooking spray to coat. Scoop a portion of batter (about slightly less than half a cup per pancake) onto the pan. Cook until the edges look set and bubbles in the batter begin to burst, about 2–3 minutes. Flip the pancake with a spatula and cook another 1–2 minutes until golden brown and cooked through. Repeat with the remaining batter, adding more butter, oil, or spray between pancakes to prevent sticking.

Serve the pancakes warm, topped with salted butter and maple syrup, or try adding fried apples and whipped cream for a special touch. I love serving these pancakes right off the skillet so they're extra fluffy and fresh.