Mix flour, brown sugar, baking powder, baking soda, cinnamon and salt in a large bowl.
Add remaining ingredients and stir by hand just until thoroughly blended. Be careful not to overmix.
Melt a tablespoon of butter in a skillet over medium high heat. When skillet is hot, add approximately ¼ cup batter per pancake. Cook 1-2 minutes until bubbles form on top, then flip and cook an additional minute. Pancakes should be lightly browned on both sides. Serve and enjoy!
Sautéed Apple Topping
Mix together apples, brown sugar and cinnamon in a small mixing bowl.
Melt butter in a skillet over medium heat. Add apple mixture and cook on medium-low 10 minutes, or until tender when poked with a knife or fork. Serve over pancakes.
Notes
StoragePancakes can be stored in an airtight container in the refrigerator for up to 1 week, or in the freezer in a large freezer bag or airtight container for up to 2 months. Bring to room temperature before storing.ReheatingReheat refrigerated pancakes in 350 degree oven for 5 minutes, or microwave for 20-30 seconds. Reheat frozen pancakes in microwave for 30-60 seconds.