Melt 1 tablespoon of unsalted butter over medium heat in a skillet. Add sliced Granny Smith apples, cinnamon, and sugars; cook for 5-10 minutes until softened.

In a bowl, whisk 1 cup of sifted flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt, and 1 tablespoon of sugar.

In another bowl, whisk 1 cup of buttermilk and 1 large egg until smooth; add 2 tablespoons of melted butter.

Pour the wet mixture into the dry ingredients; stir gently until just combined, avoiding overmixing.

Heat a greased nonstick skillet over medium heat; pour about 1/4 cup of batter for each pancake and cook until bubbles form, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown.

Stack pancakes on a warm plate, top with roasted apples, sprinkle with granola, and finish with powdered sugar and maple syrup.