Mix dry ingredients: In a medium bowl, whisk together the protein powder, oats or oat flour, all-purpose flour, baking powder, baking soda, and salt. Break up any clumps so the batter mixes smoothly.

Whisk wet ingredients: In another bowl, whisk the eggs, Greek yogurt, 1/2 cup milk, maple syrup or honey (if using), vanilla, and oil or melted butter until creamy and well combined.

Combine gently: Pour the wet ingredients into the dry. Stir with a spatula just until no dry streaks remain. If the batter looks too thick (like muffin batter), add more milk a splash at a time. You’re aiming for a thick but pourable batter that slowly ribbons off a spoon.

Rest the batter: Let the batter sit for 5 minutes. This allows the oats to hydrate and the leaveners to activate, giving you tender, lofty pancakes.

Preheat the pan: Heat a nonstick skillet or griddle over medium to medium-low. Lightly grease with oil or butter. A gentle heat prevents browning too fast while the centers cook through.

Cook the pancakes: Scoop 1/4 cup batter per pancake. If adding blueberries or chocolate chips, sprinkle them on top of each pancake immediately after pouring. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.

Flip carefully: Slide a thin spatula underneath and flip. Cook another 1–2 minutes, or until the center springs back when lightly pressed. Adjust heat as needed to avoid scorching.

Keep warm and serve: Transfer cooked pancakes to a low oven (200°F/95°C) to stay warm while you finish the batch. Serve with fresh berries, a dollop of yogurt, a pat of butter, or a light drizzle of maple syrup.