In a skillet over medium heat, melt 2 tablespoons of unsalted butter until bubbly. Add 2 cups of thinly sliced Granny Smith apples along with 1 teaspoon of cinnamon and 2 tablespoons of sugar. Cook for 5-10 minutes, until apples are tender and caramelized.

In a large mixing bowl, whisk together 1 teaspoon of kosher salt, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1.5 cups of sifted all-purpose flour, and 2 tablespoons of sugar. Set aside.

In a separate bowl, blend 1.25 cups of buttermilk and 2 large eggs until fully incorporated.

Gently stir the wet and dry mixtures until just combined. Add 3 tablespoons of melted unsalted butter last, being careful not to overmix.

Heat a non-stick skillet over medium heat. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook approximately 3-4 minutes until bubbles appear. Flip and cook for an additional 2-3 minutes.

Stack the pancakes on plates, top with caramelized apples, sprinkle with crushed granola, and dust with powdered sugar. Drizzle with maple syrup before serving.