In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, combine the buttermilk, egg, melted butter, and vanilla extract. Mix well.

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; it's okay if the batter is a bit lumpy.

Gently fold in the grated apple and cinnamon until evenly distributed.

Heat a large non-stick skillet or griddle over medium heat and lightly coat with cooking spray or butter.

Pour about ¼ cup of batter onto the skillet for each pancake. Cook until small bubbles form on the surface and the edges look set, approximately 2-3 minutes.

Carefully flip the pancakes and cook on the other side until golden brown, about another 2 minutes. Adjust heat as necessary if pancakes are browning too quickly.

In a small saucepan over low heat, combine the maple syrup and vanilla extract. Heat gently, stirring occasionally, until warm and fragrant.

Serve pancakes hot, stacked, with a generous drizzle of vanilla maple syrup over the top.