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In the bowl of a food processor or blender, process the oats, sugar, baking powder, and salt until the oats are finely ground, up to a full minute based on your machine.
Add the remaining ingredients and process until everything is well combined, about 30 seconds.
Let the batter rest, uncovered, for 15 minutes at room temperature; it will thicken slightly.
Meanwhile, heat a large skillet over medium heat, or set an electric griddle to 325°F. Grease the surface with oil or butter.
Spoon the batter a generous ¼ cup at a time onto the hot surface; a scone and muffin scoop works well here.
Cook until golden brown on the bottom, about 3 minutes; the tops may develop a few bubbles. Flip and cook the pancakes until the second side is golden brown, about another 3 minutes. Serve immediately.
Store leftover pancakes, well-wrapped individually, in the freezer for up to 1 month. Thaw and reheat in the toaster or in a 250°F oven until warmed through.