Easy Pancakes

Whisk 2 cups all-purpose flour, 3 tablespoons sugar, 4 teaspoons baking powder, ½ teaspoon baking soda, and 1 teaspoon salt together in large bowl

Whisk 2 large eggs and ¼ cup vegetable oil in second medium bowl until well combined

Whisk 1½ cups milk and ½ teaspoon vanilla extract into egg mixture

Add egg mixture to flour mixture and stir gently until just combined

Let batter sit for 10 minutes before cooking

Heat ½ teaspoon vegetable oil in 12-inch nonstick skillet over medium-low heat until shimmering

Using paper towels, carefully wipe out oil, leaving thin film on bottom and sides of skillet

Drop 1 tablespoon batter in center of skillet

If pancake is pale golden brown after 1 minute, skillet is ready

Using ¼-cup dry measuring cup, portion batter into skillet in 3 places, leaving 2 inches between portions

If necessary, gently spread batter into 4-inch round

Cook until edges are set, first sides are golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes

Using thin, wide spatula, flip pancakes and continue to cook until second sides are golden brown, 1 to 2 minutes

Serve

Repeat with remaining batter, using remaining ½ teaspoon vegetable oil as necessary