1. Make the Cinnamon Oat Streusel Topping:

• Preheat Oven: Preheat oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.
• Combine Ingredients: In a medium bowl, stir together the flour, oats, cinnamon, salt, and brown sugar. Pour in the melted butter and vanilla extract. Stir with a fork until the mixture is combined and forms moist crumbles.
• Bake Streusel: Pour the mixture onto the prepared baking sheet and spread it out. Bake for 10-12 minutes, stirring once or twice, until golden brown and fragrant.
• Cool and Crumble: Remove from the oven. The streusel may look like one large piece initially. Let it cool completely on the baking sheet, then break it up into smaller crumble pieces with your hands or a spatula. Set aside.

2. Make the Maple Apple Compote:

• Heat a medium saucepan over medium-high heat. Add the 1 tablespoon of butter.
• Once melted, add the diced apples, 1 tablespoon maple syrup, and pinch of cinnamon.
• Sauté, stirring frequently, for 5-7 minutes, or until the apples have softened to your liking. Keep warm or set aside.

3. Make the Pancake Batter:

• Combine Dry Ingredients: In a medium mixing bowl, whisk together the 1 1/2 cups flour, baking powder, baking soda, 1 teaspoon cinnamon, and salt. Set aside.
• Combine Wet Ingredients: In a separate large mixing bowl, whisk together the eggs, melted butter, and 2 tablespoons brown sugar until smooth. Whisk in the buttermilk and vanilla extract until combined.
• Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients. Stir with a rubber spatula until just combined. Do not overmix; a few lumps are okay.
• Fold in Apple: Gently fold in the grated apple until just combined.

4. Cook the Pancakes:

• Heat Griddle: Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
• Cook Pancakes: Pour or scoop batter onto the hot griddle (using about 1/3 or 1/2 cup per pancake, depending on desired size). Cook for 2-3 minutes per side, or until bubbles appear on the surface, the edges look set, and the bottom is golden brown. Flip carefully and cook the other side for another 1-2 minutes until golden and cooked through.
• Repeat: Repeat with remaining batter, adding more butter/spray to the griddle as needed. Keep cooked pancakes warm in a low oven if desired.

5. Serve: Stack pancakes on plates. Top generously with the warm maple apple compote, a sprinkle of the cinnamon oat streusel, and an extra drizzle of maple syrup, if desired. Serve immediately.