1. In a large mixing bowl, sift together flour, baking powder, sugar, cinnamon, and salt.
2. In a medium mixing bowl, whisk together applesauce, milk, egg, butter and vanilla. For fluffier pancakes, add just 3/4 cup of milk. If the batter is too thick at the end, then mix in the remaining 1/4 cup. 
3. Add the wet ingredients to the dry ingredients and whisk until just combined (the batter will be slightly lumpy). Do not over mix.
4. Spray a large frying pan or griddle with cooking spray, or dampen a paper towel with vegetable oil and rub on top of the pan. Heat the pan over medium-low heat and add pancake batter using a 1/4 measuring cup. Pour as many that will fit in your pan or griddle (I fit 3 in my 10-inch skillet).
5. Cook for 1-2 minutes until small bubbles begin to form on the surface, the edges have set, and the bottom of the pancake turns golden brown. Flip the pancake over and cook for another 1-2 minutes until the other side is also golden brown.
6. Remove the pancakes from the pan and set aside on a plate. Repeat in a few batches until until all the batter is used up.
7. Stack the pancakes and top with maple syrup, butter, and/or caramel apples (optional).

Caramel Apple Topping:

1. In a small saucepan, melt butter over medium-high heat. Add apples and stir until they are coated with butter. Stir in brown sugar and mix until dissolved.
2. Cook for 5 minutes until apples are tender, stirring occasionally. Cover and set aside.