Combine first 7 ingredients in a large bowl; stir well. Combine buttermilk and next 5 ingredients (buttermilk through eggs) in a small bowl; stir well. Add to flour mixture, stirring until smooth. Fold in apple. Let stand 5 minutes.
Spoon about 1/4 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked.
Excellent recipe, though I made some changes :-)
1) I don't keep buttermilk in the house because it always goes bad, but I do keep Saco buttermilk powder in the freezer. I always use it in cooking where a recipe calls for buttermilk! 4 tablespoons per cup of water..so for this recipe I put 8 tbl in the dry ingredients and 2 cups of water w/the wet. Most grocery stores sell this buttermilk powder. It's usually in the baking area, but some stores may have it around powdered milk
2) I didn't have a lemon or lemon juice so I used 2 packets of True Orange dried citrus (you could also use True Lemon, but I though the orange would be better). If you haven't heard of it before, look it up...it's great stuff.
3) I used only about 1 cup of chopped apple and then added about 1/2 cup chopped banana (next time I will prob use some frozen blueberries for change of flavor).
4) I happened to find some Trader Joe's flax seed with dried blueberries so I added some to give a bit more fiber.
I enjoyed this recipe very much; will definitely make again. I am sharing it with my daughter and friends. Since it was going to be just for me and my husband, I reduced by half the quantity of the ingredients. These pancakes were great for our supper; made five large ones. Sobstituted molasses with maple syrup but followed the rest of the instructions to the letter. It's a keeper!