Easy No-Egg Pancakes

In a mixing bowl, combine the all-purpose flour, baking powder, sugar, and salt. Whisk together to ensure the dry ingredients are well mixed.

In a separate bowl, mix the milk, vegetable oil, and vanilla extract. Stir well until combined.

Pour the wet mixture into the dry ingredients. Stir gently until just combined; be careful not to overmix. Some lumps are fine.

Heat a non-stick skillet or griddle over medium heat. Lightly grease with additional oil or cooking spray.

Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

Flip the pancakes and cook for an additional 1-2 minutes, until golden brown. Remove from skillet and keep warm while you repeat with the remaining batter.