In a medium bowl, combine multigrain cereal, oats and milk; let soak for 15 minutes.
In a large bowl, whisk together flour, baking powder, cinnamon, baking soda and salt.
Whisk egg, yogurt, 1 tbsp (15 mL) of the melted butter, syrup and vanilla into cereal mixture. Pour over flour mixture and stir just until combined. Set aside for about 5 minutes while preparing yogurt.
For the Cinnamon Yogurt, combine cinnamon, yogurt, syrup and vanilla. Set aside.
Heat a large nonstick skillet over medium heat. Brush with a thin layer of remaining butter. Ladle about 1/4 cup (60 mL) batter per pancake into skillet. Cook for 1 to 2 minutes or until bottoms are golden and edges look dry; flip over and cook for 1 to 2 minutes longer or until golden and puffed. Repeat with remaining batter, brushing skillet and adjusting heat as necessary between batches.
Serve pancakes with Cinnamon Yogurt and fresh fruit.