Place a medium skillet over medium heat and melt the 2 tbsp (30g) of butter. Add the diced apples and 1 tsp (2g) of cinnamon. Stir frequently for 4-5 minutes until the apples blister slightly and become soft.

Pour in the 1/4 cup (60ml) of maple syrup. Reduce heat to low and simmer for 2 minutes until it forms a glossy caramel-colored spiced syrup. Remove from heat and keep warm.

In a large bowl, whisk the whole wheat flour, rolled oats, baking powder, baking soda, and a pinch of salt. In a separate bowl, whisk the buttermilk, eggs, maple syrup, and melted butter.

Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix; leave some lumps to ensure the visible rolled oats retain their texture. Let the batter rest for 10 minutes.

Heat a griddle over medium heat and grease lightly. Pour 1/3 cup (80ml) portions of batter onto the griddle. Cook for 3-4 minutes until bubbles burst, forming a porous surface. Flip and cook for 2-3 more minutes until a golden-brown crust forms.

Stack the thick, fluffy pancakes on a plate. Top generously with the warm sautéed diced apples and their spiced syrup. Garnish with a thick drizzle of maple syrup, a dusting of ground cinnamon, and a square of partially melted butter.