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Whisk flour, baking powder, cinnamon, baking soda and salt in a
large bowl. Whisk egg, buttermilk, apple, oil, sugar and vanilla in a
medium bowl. Make a well in the center of the dry ingredients, add
the wet ingredients and whisk just until combined. Resist
overmixing—it will make the pancakes tough.
Let the batter sit, without stirring, for 10 to 15 minutes. As the
batter rests, the baking powder forms bubbles that create fluffy
pancakes and the gluten in the flour relaxes to make them more
tender.
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Coat a large nonstick skillet or griddle with cooking spray; heat over
medium heat. Without stirring the batter, measure out pancakes
using about 1/4 cup batter per pancake and pour into the pan (or
onto the griddle). Cook until the edges are dry and you see bubbles
on the surface, 2 to 4 minutes. Flip and cook until golden brown on
the other side, 2 to 4 minutes more. Repeat with the remaining
batter, coating the pan with cooking spray and reducing the heat as
needed.
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