Step 1

Heat a pancake pan or a large griddle over medium heat.

Step 2

In a mixing bowl, whisk together the dry ingredients: flour, sugar, cinnamon, baking powder, baking soda and salt. Add shredded apples and stir to coat with flour mixture. Set aside.

Step 3

In another mixing bowl, whisk together the wet ingredients: apple cider, buttermilk, eggs, oil and vanilla.

Step 4

Add wet ingredients to dry ingredients and stir with a wooden spoon, Do not overmix. Batter should be lumpy.

Step 5

Using a 1/4 cup scoops (or an ice cream scoop), pour batter on a hot griddle. Cook pancakes on the first side, until you see air bubbles appearing around the edge and toward the center. Flip and cook about 2 more minutes.

Step 6

Place pancakes on a large plate and cover with aluminum foil each time you add to the stack to keep them warm.

Step 7

Melt butter in a large skillet.

Step 8

Add apple chunks. Cook stirring often, until apples are soft but not mushy.

Step 9

Add brown sugar and cinnamon and cook until sugar melts into a syrup.

Step 10

Remove from the heat.

Step 11

Top pancakes with topping and serve.