• 2 tablespoons melted, cooled unsalted butter
  • 3/4 cup non-fat plain Greek yogurt
  • 1/2 cup non-fat milk
  • 2 cups old-fashioned oats divided
  • 2 large eggs
  • 3 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup mix-ins of choice: toasted chopped nuts chocolate chips, blueberries, or diced fresh or dried fruit (optional)
  • For serving: pure maple syrup butter, or any of your favorite pancake toppings


  1. Place the oil, Greek yogurt, milk, 1 1/4 cups oats, eggs, maple syrup, vanilla, cinnamon, baking powder, and salt in a blender.
  2. Blend until the batter is smooth, stopping to scrape down the sides of the blender as needed. Continue blending until you don’t see any remaining bits of oats.
  3. Stop the blender, then stir in the remaining 3/4 cup oats and any desired mix-ins. Do not blend again. Let the batter sit for 10 minutes while you heat the skillet/griddle and prep any toppings.
  4. Heat a large nonstick skillet or griddle over medium-low heat. Lightly butter or oil the pan if needed (some nonstick pans do not need this).
  5. Once the skillet is hot, drop the batter by 1/4 cupfuls into the pan. Let cook gently for 3 to 4 minutes on the first side, until the pancakes look dry at the edges and small bubbles form on top.
  6. Gently flip, then cook on the other side for 1 to 2 minutes. They should look golden on both sides. If desired, transfer the pancakes to a baking sheet and keep warm in the oven between batches. Repeat with the remaining batter.
  7. Serve hot, with desired toppings.