Warm the milk to about 90-100°F (lukewarm to the touch).

Sprinkle the active dry yeast in a small bowl over the warm milk. Add 1 tablespoon of the sugar. Stir gently and let it sit for 5-10 minutes until frothy and bubbly. This indicates the yeast is active.

Combine flour, sugar, cinnamon, and salt in a large bowl. Mix to ensure the dry ingredients are evenly distributed.

Whisk the eggs and vanilla extract together in a medium bowl until well combined.

Add the frothy yeast mixture to the egg-flour mixture. Stir gently with a spatula or whisk until just combined. Be careful not to overmix; it’s okay if the batter is slightly lumpy.

Cover the bowl with a clean kitchen towel or plastic wrap. Let the batter rest in a warm place for about 30 minutes. This allows the yeast to work, giving the batter time to rise and develop flavor.

Wash, peel, and cut into small pieces all the apples

Gently fold the cut-up apples into the batter until evenly distributed. The batter will be thick and sticky.

Heat a non-stick frying pan or griddle over medium heat. Add a little oil or butter to the pan, spreading it evenly.

Once the pan is hot, use a ladle or a ¼ cup measuring cup to pour batter onto the pan. Cook each pancake for about 2-3 minutes on each side or until golden brown and cooked through. Flip the pancakes when bubbles form on the surface, and the edges start to look set.

Transfer the finished pancakes to a plate lined with paper towels to drain any excess oil. Serve them warm with your favorite toppings.