Blend the oats: Add the rolled oats to a blender and blend into a fine flour. Aim for a sandy, flour-like texture.

Add the wet ingredients: To the blender, add milk, egg, maple syrup, oil or melted butter, yogurt, and vanilla. Blend until smooth.

Add leavening and spices: Sprinkle in baking powder, baking soda, cinnamon, and salt. Pulse just a few times to combine. Avoid over-blending after adding leavening.

Rest the batter: Let the batter sit 5–8 minutes. It will thicken slightly as the oats hydrate. If it gets too thick, stir in 1–2 tablespoons of milk.

Preheat your pan: Heat a nonstick skillet or griddle over medium heat. Lightly grease with oil or butter. The surface is ready when a drop of water dances on it.

Cook the pancakes: Pour 1/4 cup batter per pancake. If using add-ins like blueberries or chocolate chips, sprinkle them on top of each pancake now.

Flip at the right time: Cook until bubbles form and the edges look set, 2–3 minutes. Flip and cook another 1–2 minutes, until golden and cooked through.

Adjust heat as needed: If pancakes brown too quickly, lower the heat slightly to ensure the centers cook evenly.

Serve warm: Top with fresh fruit, a pat of butter, maple syrup, or a dollop of yogurt.