Whole Grain Buttermilk Pancakes with Spiced Apple Compote and Vanilla Bean Yogurt

For the vanilla bean yogurt: Slice 1 vanilla bean pod lengthwise and scrape out the seeds with the back of a knife. In a small bowl, combine 1 cup Greek yogurt with the vanilla bean seeds and 1 tablespoon maple syrup. Stir well, cover, and refrigerate while preparing the other components.

For the spiced apple compote: Wash, peel, core, and dice 2 medium Honeycrisp apples into 1/2-inch cubes. Immediately toss with the juice from 1/2 lemon to prevent browning.

In a medium saucepan, combine the diced apples, 2 tablespoons brown sugar, 1 whole star anise, 3 whole cardamom pods, 1 cinnamon stick, and 1/4 cup water.

Bring the mixture to a simmer over medium heat, then reduce heat to low. Cover and cook for 15 minutes, stirring occasionally, until apples are tender but still hold their shape.

Remove from heat and discard the whole spices. Set the compote aside to cool slightly.

For the pancake batter: In a large bowl, whisk together 3/4 cup whole wheat flour, 1/4 cup rolled oats, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1/2 teaspoon ground cinnamon.

In a separate medium bowl, whisk together 1 cup buttermilk, 1 large egg, 1 tablespoon honey, and 1/2 teaspoon vanilla extract until well combined.

Melt 1 tablespoon of unsalted butter and add it to the wet ingredients, whisking to incorporate.

Pour the wet ingredients into the dry ingredients and stir gently with a spatula just until combined. Small lumps are okay - do not overmix. Let the batter rest for 5 minutes.

Heat a large non-stick skillet or griddle over medium heat. Add 1/2 tablespoon of the remaining butter and spread it evenly across the cooking surface.

Using a 1/4 cup measure, pour pancake batter onto the hot surface, leaving space between each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

Flip the pancakes carefully and cook for another 2 minutes on the other side until golden brown. Transfer to a warm plate.

Repeat with the remaining batter, adding the last 1/2 tablespoon of butter to the pan as needed between batches.

To serve, stack 3-4 pancakes on each plate. Top with a generous spoonful of the spiced apple compote and a dollop of vanilla bean yogurt on the side.