In a medium bowl, whisk together flour, sugar, baking powder, and salt; set aside
In a large bowl, whisk together milk, oil, egg, and vanilla.
Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
Heat a large pan (or use two to speed up productivity) or skillet or griddle over medium. Brush the pan with vegetable oil.
For each pancake, ladle the amount of batter that will yield the size of the pancake you desire. About 3 tablespoons for smaller pancakes or up to a half-cup for full size pancakes.
Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil. You may also keep warm in oven set at 200F.
Continue with more oil brushed on the cooking surface and remaining batter.
Serve warm, with desired toppings.
