Melt 2 tablespoons unsalted butter in a medium skillet over medium heat. Add 2 peeled and diced medium apples, 1 tablespoon packed brown sugar, ½ teaspoon ground cinnamon, and 1 pinch kosher salt. Cook, stirring occasionally, until the apples start to soften and the sugar is dissolved and syrupy, 3 to 5 minutes. Turn off the heat.

Whisk 1 ½ cups all-purpose flour, 2 tablespoons packed brown sugar, 2 teaspoons baking powder, and 1 teaspoon ground cinnamon together in a medium bowl.

Whisk 1 cup milk, 4 tablespoons melted and cooled unsalted butter, 2 large eggs, 2 teaspoons vanilla extract, and ½ teaspoon kosher salt together in a large bowl until combined. Fold in the flour mixture and 1 peeled and grated medium apple with a flexible spatula until just combined. Let sit for 5 minutes.

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 teaspoon of the canola oil and swirl to coat. Add ¼-cup portions of the batter to the pan, cooking 3 to 4 at a time depending on the size of your pan. Cook until bubbles appear on the surface, the edges begin to set, and the bottoms are golden-brown, 2 to 3 minutes. Reduce the heat to medium-low if the pancakes are cooking too quickly.

Flip the pancakes. Cook until the second side is golden-brown, 2 to 3 minutes more. Transfer to a plate or a 250°F oven if you want to keep them warm. Repeat cooking the remaining batter, adding 1 teaspoon canola oil to the pan before each batch. Serve with more butter, the apple topping, and maple syrup if desired.