In a large bowl, whisk together flour, sugar, baking powder and salt.
Add egg, milk, vanilla and oil. Whisk together just until smooth (don’t overwork the batter). Let the batter sit for 5 minutes.
Transfer batter to a plastic squeeze bottle (see notes for more options).
Add a very small amount of pancake batter, about the size of a dime, to preheated & oiled griddle.
Cook for 2-3 minutes or until golden brown, then flip and continue cooking about 1-2 minutes more.
Repeat with remaining batter.
Notes
Batter should be a thick but pourable consistency. If it's too thick, thin out with 1-2 tablespoons of additional milk.
If you don't have a squeeze bottle, use a disposable plastic ziptop bag. Fill the bag, seal and snip a small piece from the corner of the page to squeeze batter through. You can also use a spoon.
Optional toppings: maple syrup, mini chocolate chips, berries, sliced bananas, honey, hazelnut spread or yogurt.
Nutritional information doesn't include optional toppings.