Begin by combining the dry ingredients—flour, sugar, baking powder, baking soda, salt, and cinnamon—in a large mixing bowl. Whisk these components thoroughly and set them aside.

In a separate medium bowl, whisk together the buttermilk, eggs, and vanilla extract until well blended. Gradually add this mixture to the dry ingredients, stirring until just combined; the batter should remain slightly lumpy, so avoid overmixing.

Next, incorporate the melted butter into the mixture, ensuring it is well integrated. Gently fold in the grated apples. Preheat a heavy-bottomed skillet or cast iron pan over medium-low heat, or prepare a griddle to reach 325-350°F. Add 2 tablespoons of olive oil. If you wish to keep the cooked pancakes warm, preheat your oven to 200°F.

Portion the batter into pancakes of your preferred size, typically using ¼ cup or a 2-ounce ice cream scoop for each. Cook for 2-3 minutes on each side, flipping when the pancakes are golden brown and bubbles begin to form and pop on the surface. If the pancakes brown too quickly, reduce the heat.

Transfer the cooked pancakes to a baking sheet and keep them warm in the preheated oven for up to 45 minutes or until you are ready to serve.