Mix the flour, baking powder, sugar, and salt in a bowl and set aside.

Combine the eggs, milk oil, and vanilla extract in a separate bowl. Whisk to combine and pour the liquid ingredients into the dry ingredients.

Stir just enough to moisten the flour mixture, and if you overwork the mixture, the pancakes will be tough. Make sure there are no patches of dry flour at the bottom of the bowl, and It should look a little lumpy. The batter is thick, and a few lumps are okay.

Let the batter sit for 5 minutes as you preheat the griddle or skillet on the stove. This gives the batter a chance to thicken.

Heat a griddle or large nonstick pan over medium heat; coat it lightly with vegetable oil or butter. Pour the batter onto the skillet, using about ¼ cup for each pancake (I like to use an ice cream scoop for easy scooping and pouring of the pancake batter). Cook until the first side is golden brown or until the top surface bubbles and is dotted with holes for about 2 minutes. Flip and cook the other side until cooked through, about 1 more minute.

Serve pancakes immediately. Cover and store leftover pancakes in the refrigerator for up to 5 days