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Cut one apple in half; shred half of the apple and set aside.
Dice remaining 1 ½ apples.
In a small saucepan over medium heat, melt butter.
Stir in diced apple and ¼ cup (59ml) water; cover and cook until the apple is tender, 10–12 minutes.
Stir in maple syrup and ¼ teaspoon cinnamon.
Meanwhile, in a large bowl, stir together flour, oats, baking powder, sugar, salt, baking soda, and the remaining 1 teaspoon cinnamon.
In a medium bowl, whisk together yogurt, remaining ½ cup (118ml) water, vanilla, and egg.
Add yogurt mixture and shredded apple to flour mixture; stir until just combined.
Heat a large non-stick griddle or non-stick skillet over medium heat.
Spoon a scant ¼ cup batter per pancake onto a hot griddle.
Cook until tops are dotted with bubbles and edges look cooked, 3–4 minutes; turn and cook 2–3 minutes on the other side.
Top pancakes with apple mixture.