Reduce Apple Cider: In a small saucepan over medium heat, bring apple cider to a gentle simmer. Cook for 12 to 14 minutes until concentrated down to 1/2 cup. Remove from heat and allow to cool for 5 minutes.

Whisk Dry Ingredients: In a large bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, ground cinnamon, nutmeg, ginger, and fine sea salt until well blended.

Whisk Wet Ingredients: In a separate medium bowl, whisk together the cooled reduced apple cider, buttermilk, eggs, melted butter, and pure vanilla extract until smooth.

Fold Batter & Rest: Pour wet ingredients into the dry bowl. Using a silicone spatula, gently fold until just combined (a few small lumps are good). Gently fold in the diced apples. Let the pancake batter rest undisturbed for 10 minutes so leaveners create an airy structure.

Griddle to Golden Perfection: Heat a heavy cast-iron skillet or nonstick griddle over medium heat (350°F / 175°C) and lightly coat with butter. Scoop 1/3 cup portions of batter onto the hot surface. Cook for 3 to 4 minutes until surface bubbles pop and edges look matte. Flip gently and cook for another 2 to 3 minutes until puffed, golden, and cooked through.

Garnish & Serve Hot: Transfer to warm serving plates. Top each golden stack with a pat of butter, warm sauteed cinnamon apples, and a generous drizzle of pure maple syrup. Serve immediately!