Soak the oats (5 minutes): In a bowl, combine 1 cup rolled oats with 3/4 cup milk and 1/4 cup plain yogurt. If you don’t have yogurt, use 1 cup milk plus 1 teaspoon vinegar or lemon juice. Let this sit for 5 minutes to soften the oats.

Mix dry ingredients: In another bowl, whisk 1/2 cup all-purpose flour, 1 tablespoon sugar (or 1 tablespoon maple syrup to add later), 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt. Add 1/2 teaspoon cinnamon if you like.

Add egg and flavor: Crack 1 egg into the soaked oat mixture. Add 1 teaspoon vanilla. If using maple syrup instead of sugar, add it here (1 tablespoon). Stir until combined.

Combine wet and dry: Pour the dry ingredients into the oat mixture. Stir gently until just combined. A few small lumps are fine. If the batter seems very thick, add a splash of milk to loosen. It should be scoopable but not runny.

Preheat the pan: Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil. The surface is ready when a drop of water skitters across.

Cook the pancakes: Scoop about 1/4 cup batter per pancake. If using add-ins like blueberries or chocolate chips, sprinkle them on right after pouring the batter. Cook until you see bubbles across the surface and the edges look set, 2–3 minutes.

Flip and finish: Flip carefully and cook 1–2 minutes more, until golden and cooked through. Adjust heat if they’re browning too fast.

Serve warm: Stack and serve with butter, maple syrup, a dollop of yogurt, or fresh fruit. These are also great with peanut butter and a drizzle of honey.