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Preheat your oven to 400°F (200°C). Place about ½ teaspoon of melted butter into each cup of a standard 12-cup muffin tin. Add a few pieces of chopped apples in each cup.
In a blender or large bowl, combine the flour, kosher salt, cinnamon, brown sugar, milk, eggs, and vanilla. Blend or whisk until the batter is completely smooth with no lumps.
Carefully pour the batter into the muffin cups, filling each about half full, making sure the apples are submerged in the batter.
Bake for 12–15 minutes until the pancakes are puffed up high and the edges are golden brown. Don’t open the oven door during baking – the steam is key to their puff!
Remove from the oven and serve immediately while they are at their puffiest. Dust with powdered sugar, top with whipped cream or fresh fruit like berries, and enjoy!