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Shift the all-purpose flour, baking powder, and salt together in a large mixing bowl.
Whisk together milk, egg, sugar, oil, and vanilla extract in a separate bowl until blended.
Gently pour the wet mixture into the dry ingredients bowl.
Use a spatula to fold and mix the batter until just combined. Do not overmix; a few lumps are okay.
Preheat a non-stick skillet, electric or stovetop griddle over medium flame.
Grease the skillet lightly with oil or butter and use a paper towel to spread it evenly.
Pour a ladleful (or use ¼ cup measuring cup) of batter into the skillet and cook until bubbles form on the pancake's surface and the edges appear slightly set.
Carefully flip the pancake and cook for another minute or until golden brown.
Repeat with the remaining batter.
Stack the pancakes on a plate and serve warm with butter, maple syrup, whipped cream, and any desired toppings.