In a small skillet add chopped bacon and cook over medium heat. Cook until almost crispy, drain out some of the fat, and add in apples.

Cook until apples are soft (but not falling apart) and bacon is slightly crispy. Set aside to let cool.

In a large bowl whisk together flour, sugar, baking powder, kosher salt, and apple pie spice.

In a smaller bowl whisk together yogurt, whole milk, eggs, and vanilla bean paste.

Add the wet ingredients to the dry ingredients. Stir until just combined. Fold in bacon/apple mixture.

In a large skillet or griddle melt 1 tablespoon butter over medium heat and add 1/4 scoopful of batter per pancake.

Add more butter to the pan between batches of pancakes if necessary.

Serve with maple syrup.