Tip: the absolute KEY to a fluffy pancake is to just barely mix the ingredients. Over mixing will ruin all your hopes and dreams. For cooking, my rule is 3 minutes on the first side, 1 minute on the other... so long as my griddle is perfectly heated. Pancakes are so picky, right?!
Also, I invented a kick-ass lemon blueberry syrup on the spot.
Oatmeal Pancakes II, by mom2hh (not to be confused with the horrifically inedible Oatmeal Pancakes I)
1/2 cup all-purpose flour
1/2 cup quick cooking oats
1 tablespoon white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk [I used 2/3 c greek yogurt & 1/4 c milk, plus more to thin it out a bit]
1 teaspoon vanilla extract
2 tablespoons vegetable oil
Place flour, oats, sugar, baking powder, baking soda, salt, buttermilk, vanilla, oil and egg in a food processor and puree until smooth. [this actually works really well & quick, but traditional mixing methods would do, I suspect]
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Lemon Blueberry Syrup, by me
1 cup or so of frozen blueberries (I forgot to measure)
Juice of 1 lemon
1 tbsp sugar
dash of water
Heat and blend with a stick blender, then boil until thickened a little, let stand so it won't scald your tongue.