Blend the dry base: Add rolled oats to your blender and pulse until they look like a fine flour. This takes about 20–30 seconds in a strong blender.

Add the wet ingredients: Add milk, banana, eggs, Greek yogurt, vanilla, and maple syrup (if using). Sprinkle in baking powder, cinnamon, and salt.

Blend until smooth: Blend on medium until the batter is silky and pourable. If it looks too thick, splash in more milk, 1 tablespoon at a time, until it flows like a classic pancake batter.

Rest the batter briefly: Let the batter sit for 3–5 minutes. Oats absorb liquid and thicken slightly, which helps the pancakes hold their shape.

Preheat the pan: Heat a nonstick skillet or griddle over medium heat. Add a light coat of oil or butter. The surface is ready when a drop of water sizzles on contact.

Pour and cook: Pour 1/4 cup batter per pancake. If adding blueberries or chocolate chips, sprinkle them on top now. Cook until bubbles form and the edges look set, about 2–3 minutes.

Flip gently: Slide a thin spatula under the pancake and flip. Cook another 1–2 minutes until the center is cooked through and both sides are golden.

Adjust heat as needed: If pancakes brown too fast, lower the heat. If they take too long, raise it slightly. Aim for steady, even browning.

Serve warm: Stack and serve with fresh fruit, a pat of butter, a drizzle of maple syrup, or a spoonful of yogurt.

Batch tip: Keep finished pancakes warm in a 200°F (95°C) oven on a baking sheet while you finish the rest.