In a skillet over medium heat, melt the butter. Add the sliced apples, brown sugar, ground cinnamon, and a pinch of salt.
Cook, stirring occasionally, until the apples are tender and caramelized, about 5-7 minutes. Remove from heat and set aside.
In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and ground cinnamon.
In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay.
Heat a non-stick skillet or griddle over medium-high heat and lightly grease it with cooking spray or a small amount of butter.
Pour 1/4 cup portions of the pancake batter onto the skillet to form pancakes. Cook until bubbles form on the surface, then flip and cook the other side until golden brown, about 2-3 minutes per side.
Stack the cinnamon swirl pancakes on a plate.
Top each pancake with a generous spoonful of caramelized apples.
Finish with a dollop of whipped cream.
