Peel, core, and dice the apples. The chunkier you dice the apples, the chunkier your pancakes will be, so consider this when dicing and dice to your liking.
Add the apples, 1 tablespoon lemon juice, and 1/2 teaspoon cinnamon to a small saucepan. Cook over medium low heat until apples are soft, 10-15 minutes. Set aside.
While the apples are cooking, prepare the pancake batter. In a large bowl, combine the milk and lemon juice and let sit to “sour” for 5 minutes.
In another bowl, whisk together the flour, white sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
Whisk the egg and melted butter into the soured milk. Whisk in the dry ingredients and mix until lumps are just gone. Don’t over mix. Fold in just over half of the cooked apples.
Heat about a tablespoon of canola oil in a skillet over medium high heat. When hot, pour batter into hot skillet, using 1/4 cup of batter for each pancake. Flip when bottom is golden and remove to a plate when other side is also golden. Repeat with the rest of the batter.
Serve pancakes with remaining apples, butter, and maple syrup.
If you have buttermilk, use it in place of the 3/4 cup milk and 2 tbsp lemon juice. If you are having bacon with the pancakes, try replacing the canola oil with bacon fat for richer pancakes.