Light and Fluffy Pancakes Without Butter

In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until well combined.

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

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; it's okay if there are a few lumps.

Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of oil if necessary.

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

Flip the pancakes and cook for another 2-3 minutes, or until golden brown. Remove from the skillet and keep warm.

Repeat with the remaining batter until all pancakes are cooked.