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

In a medium bowl, whisk eggs, oil, milk and vanilla (if using) until well combined.

Pour egg mixture into flour mixture and with a whisk, stir gently until just combined (batter should remain lumpy with a few streaks of flour). Let batter sit for 10 to 15 minutes before cooking.

In a 12-inch nonstick skillet, heat 1 teaspoon oil over medium-low heat until shimmering, 5 minutes.

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

To Test Temperature of Skillet: Drop 1 tablespoon batter in center of skillet. If pancake is pale golden brown after 1 minute, skillet is ready. If it is too light or too dark, adjust heat accordingly.

Using ¼-cup dry measuring cup or ice cream scoop, portion batter into skillet in 3 places, leaving even spacing between portions.

Use the back of a measuring cup or a spoon to gently spread batter into a 4-inch round.

Cook until bubbles on surface are just beginning to break, edges are set, and bottom sides are golden brown, 2 to 4 minutes.

Using a thin, wide spatula, flip pancakes and continue to cook until the second sides are golden brown, 1 to 3 minutes longer.

Transfer to a plate and serve. (Alternatively transfer cooked pancakes to a wire rack set in a rimmed baking sheet, and hold warm in a 200℉; 93℃ oven until ready to serve.)

Repeat with remaining batter, using additional oil as needed.