Begin by preheating your skillet to medium-high heat, aiming for around 275°F. A properly heated skillet is essential to achieve that perfect golden-brown pancake exterior. If you have a non-stick skillet, just be sure to keep an eye on it to prevent burning.

In a medium-sized bowl, whisk together your milk and vinegar. This mixture needs a few minutes to sit and thicken, creating a buttermilk-like texture. It’s a great trick for fluffy pancakes without needing to buy buttermilk!

While the milk is curdling, grab a large mixing bowl. Combine the flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon. Give these a good whisk to ensure everything is evenly distributed.

Back to your milk mixture—whisk in the egg and vegetable oil until everything is blended nicely. This will create a smooth base for your pancakes.

Pour the wet ingredients into the bowl with the dry components. Stir gently until everything just comes together. Be careful not to overmix; a few lumps are okay. This way, your pancakes will retain a light texture.

Lightly spray your preheated skillet with cooking spray. Using a ¼ cup measuring cup, pour the batter onto the skillet for each pancake. Allow them to cook for about 2 minutes or until you see bubbles forming on the surface, and the edges begin to look a bit dry. Gently flip the pancakes and cook for another 1-2 minutes on the other side until golden. Set the pancakes aside on a warm plate and repeat with the rest of the batter.

In a medium saucepan, melt the butter over medium heat. Toss in the diced apples, followed by the brown sugar and cinnamon. Stir this mixture for about 3-5 minutes, or until the apples are nice and tender. Lastly, drizzle in the maple syrup, letting it warm through for an additional minute or so.

Serve the warm apple topping over your fluffy pancakes. You can always add extra maple syrup if that’s your style, or maybe a sprinkle of extra nuts or whipped cream to make it fancy!