Mix 2 teaspoons of apple pie spice and 1 tablespoon of cornstarch in a small bowl.

Heat a skillet over medium heat and add the butter, diced apples, and granulated sugar. Cook for about 2 minutes or until the butter has melted and the sugar is dissolved.

Sprinkle the spice mixture over the apples and add 1/2 cup of water. Cook for about 5 minutes until the apples are tender, stirring occasionally. If you find the sauce too thick, add more water until you reach the consistency you like.

Remove the skillet from heat and let the apple mixture cool. As it cools, the cornstarch will help thicken the filling.

In a large bowl, whisk together 1 1/2 cups all-purpose flour, 3 teaspoons baking powder, 1/4 teaspoon salt, 1/4 cup sugar, and 2 teaspoon apple pie spice.

In a separate bowl, whisk together 1 1/2 cups whole milk, 1 egg, 3 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract.

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps in the batter are fine.

Heat a pan or griddle over medium heat and lightly grease with butter or cooking spray.

Pour 1/3 cup of batter onto the pan for each pancake. Cook for 2-3 minutes or until bubbles start to form on the surface.

Flip the pancakes and cook for another 1-2 minutes or until golden brown and cooked through.

Transfer the cooked pancakes to a plate and cover with a clean kitchen towel to keep them warm while you cook the remaining batter.

Serve the apple topping generously over the warm pancakes and enjoy!