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1
Heat the oven to 200 degrees F and arrange a rack in the middle.
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2
Place a baking sheet fitted with a wire rack in the oven.
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3
Whisk together the flour, baking powder, and salt in a medium bowl until evenly combined; set aside.
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4
Whisk together the milk or buttermilk, 1/2 cup of the oil or butter, and the eggs, sugar, and vanilla in a large bowl until the eggs are foamy and the sugar has dissolved.
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5
Add the flour mixture to the milk mixture and stir until just mixed and moistened (the batter will be lumpy), about 50 strokes.
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6
Set the batter aside or cover and store in the refrigerator for up to 12 hours.
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7
(If the batter has been refrigerated, stir before using.)
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8
Heat a large seasoned cast-iron skillet, frying pan, or griddle over medium heat.
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9
Test to see if the pan is hot enough by sprinkling a couple drops of cold water in it: If the water bounces and sputters, the pan is ready to use; if it evaporates instantly, the pan is too hot.
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10
Once the pan is ready, use a paper towel to rub it with the remaining 1 teaspoon of oil or butter.
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11
Ladle the pancake batter into the pan: 1/2 cup for large (6-inch) pancakes or 1/4 cup for smaller (4-inch) pancakes.
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12
Cook until bubbles completely cover the top, about 3 to 4 minutes.
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13
Flip and cook the other side until the bottoms are golden brown, about 2 minutes.
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14
Transfer the pancakes to the baking sheet in the oven to keep warm.
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15
Repeat with the remaining batter.
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16
Serve immediately with fresh fruit, butter, and maple syrup.
