In a small heatproof bowl, melt half the butter in the microwave for about 20 seconds, set aside. Peel, core and slice the apple into 1/2-inch wedges; set aside for the the syrup.
In a large bowl, whisk together the eggs, melted butter, 1 cup of apple juice, and only 2 tablespoons of yogurt.
Slowly whisk in the pancake mix to the egg mixture and whisk until well combined.
Spray a medium nonstick sauté pan with cooking oil. Heat pan on medium heat. Ladle the pancake batter with a 1/4 measuring cup onto the hot pan and cook for 1-2 minutes on each side until golden brown.
In a small sauce pot over medium-high heat, add the apples, cinnamon, nutmeg, and remaining butter. Cook for 3 minutes. Add the brown sugar and cook for an additional 1 minute. Next, add the vanilla extract and 1/2 cup of apple juice. Reduce for 3-5 minutes. Serve warm.
Serve pancakes family-style and top with syrup. Enjoy!