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Mix the dry ingredients: Put 1 cup all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, and ¼ teaspoon salt into a large bowl. Whisk for a few seconds so everything is evenly mixed and there are no big lumps.
Add the liquids and rest: Pour in 1 cup milk and 1 tablespoon vanilla extract. Whisk gently just until combined. Don’t worry about small lumps — that’s normal and helps make soft pancakes. Let the batter rest for 10 minutes at room temperature.
Cook the pancakes: Heat a non-stick pan over medium-low heat. Add a few drops of oil and wipe it around with paper towel. Pour about ¼ cup of batter into the pan. Cook for 1½–2 minutes, until bubbles appear and the edges look set. Flip and cook for about 1 more minute, until golden.
Keep warm and serve: Lightly oil the pan between batches. Keep cooked pancakes warm on a plate or in a low oven at 120°F (50°C). Serve with fruit, syrup, or your favorite toppings.