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To a blender or food processor, add 1 cup oats, flour, vegetable oil, eggs, maple syrup, cinnamon, baking powder and milk. Blend just until smooth.
For a more distinct oat flavor and texture, stir the remaining ¼ cup of oats into the batter and let sit for 10 minutes to soften the oats.
Coat a griddle lightly with vegetable oil or melted unsalted butter and heat over medium. Working in batches, scoop ¼ cup batter per pancake into preheated skillet (2 to 3 pancakes per batch). Add mix-ins, if using. Cook, undisturbed, until pancake edges are dry and bubbles begin to form on surface, 2 to 3 minutes. Flip and cook for another minute or until cooked through. Repeat with all remaining batter. Serve warm.