Heat a pancake pan or a large griddle over medium heat.
In a mixing bowl, whisk together the dry ingredients: flour, sugar, cinnamon, baking powder, baking soda and salt. Add shredded apples and stir to coat with flour mixture. Set aside.
In another mixing bowl, whisk together the wet ingredients: apple cider, buttermilk, eggs, oil and vanilla.
Add wet ingredients to dry ingredients and stir with a wooden spoon, Do not overmix. Batter should be lumpy.
Using a 1/4 cup scoops (or an ice cream scoop), pour batter on a hot griddle. Cook pancakes on the first side, until you see air bubbles appearing around the edge and toward the center. Flip and cook about 2 more minutes.
Place pancakes on a large plate and cover with aluminum foil each time you add to the stack to keep them warm.
Melt butter in a large skillet.
Add apple chunks. Cook stirring often, until apples are soft but not mushy.
Add brown sugar and cinnamon and cook until sugar melts into a syrup.
Remove from the heat.
Top pancakes with topping and serve.