Mix the dry ingredients: In a medium bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon until evenly combined.

Combine the wet ingredients: In a separate bowl, whisk milk, egg, melted butter, and vanilla until smooth.

Bring the batter together: Pour the wet ingredients into the dry ingredients and stir just until combined. A few small lumps are okay—the batter should be thick but pourable.

Add the apples: Gently fold in the diced apples so they’re evenly distributed without overmixing the batter.

Rest the batter: Let the batter rest for about 5 minutes while you warm a nonstick skillet or griddle over medium heat and lightly butter the surface.

Cook the pancakes: Pour about 1/4 cup of batter for each pancake. Cook for 2–3 minutes, until bubbles form on the surface and the edges look set. Flip and cook another 1–2 minutes, until the second side is golden and the pancakes feel cooked through.

Keep warm: Keep the finished pancakes warm on a plate loosely covered with foil, or stack them in a warm oven (about 200°F / 95°C) while you finish the rest of the batch.

Serve and enjoy: Serve with a generous drizzle of maple syrup and extra apples if desired. Enjoy the cozy aroma as you bite into a fluffy center with crisp, golden edges.