In a large bowl, whisk together the flour, sugar, baking powder, and salt until combined.

In a medium bowl, whisk the eggs, oil, milk, and vanilla if using, until well mixed.

Pour the wet mixture into the dry ingredients. Gently whisk until just combined. The batter should still be a little lumpy with a few streaks of flour. Let the batter rest for 10 to 15 minutes before cooking.

Heat 1 teaspoon of oil in a 12-inch nonstick skillet over medium-low heat for about 5 minutes, until shimmering. Carefully wipe away excess oil with a paper towel, leaving a thin coating.

To test the skillet, drop 1 tablespoon of batter in the center. If it turns pale golden brown after 1 minute, the heat is ready. Adjust if needed.

Using a 1/4-cup measuring cup or scoop, pour batter into the skillet in three spots, leaving space between each. Gently spread each portion into a 4-inch round if needed.

Cook for 2 to 4 minutes, until bubbles form on the surface, the edges look set, and the bottoms are golden brown.

Flip with a thin spatula and cook another 1 to 3 minutes, until the second side is golden. Transfer to a plate and serve.

Repeat with the remaining batter, adding a little more oil as needed. You can keep cooked pancakes warm in a 200°F oven if desired.