Heat a sauce pan on medium heat and add butter. Add peeled and diced apples and lemon juice. Stir around the pan for about 5 minutes. Add cinnamon and maple syrup. Keep stirring until apples soften (about 5-8 minutes). If your pan starts to brown or lose liquid, add a tablespoon of water at a time to deglaze and lower the heat.

Once your apples are softened, remove from the pan and set aside to top your pancakes for later.

In a bowl, add the soy milk and lemon juice. Set aside for 5 minutes until it curdles to make the buttermilk.

In another bowl, all-purpose flour, baking powder, salt, and cinnamon. Give it a quick stir to combine the ingredients.

Add the brown sugar to the buttermilk until it starts to dissolve. Add the apple sauce, vanilla, and vegan butter. Combine well.

Slowly pour the wet ingredients into the dry ingredients and combine well with a spoon. Be careful not to overmix. The batter should be lumpy but combined. Let the batter rest for about 2-5 minutes. Preheat the pan during this time.

Add a teaspoon of vegan butter and scoop the batter (about ¼-1/2 cup size) onto the pan at low heat and cook until small bubbles begin to form. Swirl the pan around 1 time to get the butter on all sides to give you a crispy pancake edge.

Flip and cook for 2-3 minutes more, until golden brown. Repeat until all the pancakes are cooked.

Top the pancakes with the apple topping when serving, and add vegan butter, and maple syrup as needed. Additional toppings can include pecans, plant-based whipped cream, or pumpkin seeds!