Fluffy Cinnamon Apple Pancakes

Steps

1. Melt half of the butter in a large nonstick skillet over medium heat. Add the apple, one-third of the cinnamon and one-third of the brown sugar and cook, stirring, for 5 to 6 minutes until the apple is tender. Transfer the apple to a plate to cool and wipe out the skillet.
2. Melt the remaining half of the butter in a small bowl in the microwave and let it cool slightly.
3. In a large bowl, whisk the flour, baking powder, baking soda, salt, the remaining two-thirds of the cinnamon and the remaining two-thirds of the brown sugar.
4. In another bowl, whisk the milk, Greek yogurt, egg, vanilla and the melted butter until smooth.
5. Pour the milk mixture into the flour mixture and fold gently until just combined; a few lumps keep the pancakes fluffy. Fold in the cooked apple and let the batter rest 5 minutes.
6. Heat the skillet over medium-low heat and brush it lightly with some of the canola oil. Pour about 1/4 cup batter per pancake.
7. Cook 2 to 3 minutes until bubbles form and the edges look set, then flip and cook 1 to 2 minutes more until golden and the centers spring back, about 160°F (71°C). Repeat with the remaining batter, brushing the pan with the rest of the canola oil as needed.
8. Serve the pancakes warm.