Add the eggs, sugar, buttermilk, vanilla, melted and slightly cooled butter into a large bowl. Whisk until combined.
Hang a sieve over the bowl. Add the flour, baking powder, baking soda, cinnamon, and salt to the sieve. Stir with a spoon then sift the mixture to the bowl. Whisk until almost combined.
Peel and core the apples, chop them into small cubes (about 1/3-1/2 inch or 1 cm). Add the chopped apples, stir with a spatula until evenly distributed and the batter ingredients are combined (don’t overmix the batter).
Heat a small amount of clarified butter (or a mix of butter and oil) in a non-stick pan over medium/medium-low heat (this will vary depending on the pan and the stove). When the pan is hot and butter bubbling, scoop about 1/4 cup of batter per pancake into the pan (don't make them too big, they will puff up). Cover the pan with a lid to help cook the pancakes quicker (optional). Cook the pancakes until golden on the bottom and you see bubbles on top. Flip the pancakes over using two silicone spatulas or one large flat spatula and cook until browned on the other side. Add some more butter before adding the next portion of the batter to the pan, repeat with the remaining batter.
Enjoy!