1. In a large bowl, whisk oats, flour, baking powder, and a pinch of salt. Add milk, maple syrup, and vanilla extract and whisk until combined; let sit 15 minutes.
2. Melt butter in a large nonstick skillet or griddle over medium heat. Stir batter well, then gently fold in berries.
3. Working in batches of four, add scant 1/4-cup portions of batter to skillet and, using the back of the measuring cup, spread each into a 4" round. Cook until bottoms are deeply golden and edges are set, about 3 minutes, then flip and continue to cook until second sides are golden, about 3 more minutes (reduce heat to medium-low if pancakes are cooking too quickly).
4. Transfer cooked pancakes to a plate and cover to keep warm, then repeat with remaining batter, adding more butter to pan as needed. Serve with maple syrup.
Source: Hannaford fresh Magazine, September 2020