In large bowl, cover rolled oats with buttermilk; set aside. In small saucepan, combine maple syrup, cinnamon sticks, cloves and ginger; bring to boil over high heat. Remove from heat; cover and set aside.
 
Peel and core apples; dice into small pieces. In medium bowl, stir together all-purpose and whole wheat flours, baking soda and salt until blended; set aside. Whisk eggs, oil and vanilla into oatmeal; stir in diced apple and dried fruit. Fold in flour mixture just until combined.
 
Heat just enough oil to coat bottom of nonstick skillet over medium-high heat until hot. Spoon about 1/3 cup (75 mL) batter for each pancake into pan. Cook for about 3 minutes or until bottom is deep golden-brown underneath; flip and cook for 3 more minutes or until bottom is deep golden. Repeat with remaining batter. Discard cinnamon and cloves from spiced maple syrup. Serve with pancakes spiced syrup and butter, if desired.