Old Fashioned Pancakes

0 Measure out [wprm-ingredient text="2 cups all-purpose flour" uid="0"], [wprm-ingredient text="2 tablespoons granulated sugar" uid="1"], [wprm-ingredient text="2 teaspoons baking powder" uid="2"], [wprm-ingredient text="½ teaspoon baking soda" uid="3"] and [wprm-ingredient text="½ teaspoon kosher salt" uid="4"] into a large bowl. Whisk together until incorporated.
1 Whisk together [wprm-ingredient text="1 ½ cups milk" uid="5"], [wprm-ingredient text="2 eggs" uid="6"], [wprm-ingredient text="1 teaspoon pure vanilla extract" uid="7"] and [wprm-ingredient text="2 tablespoons flavorless oil" uid="8"] in a smaller bowl. Whisk vigorously with a fork until well-combined — you want to ensure that the egg is completely incorporated.
2 Pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix, as this will affect the texture of the pancakes.
3 Set aside the batter, and let it rest for 5-10 minutes.
4 While the batter rests, heat a griddle or nonstick skillet over medium heat. Grease the pan lightly with butter or cooking spray.
5 Dollop the pancakes onto the preheated skillet when ready. I like to use a cookie scoop to measure my pancakes out into 1.5-tablespoon silver dollar sized ones, but you can use a larger measuring scoop if you’d rather larger pancakes.
6 When several bubbles have formed on the surface, flip the pancakes, and cook through. (Do NOT press down on the pancakes after the flip — that will make them more dense.) 
8 Repeat until all batter has been made into pancakes.
7 Make a stack of pancakes, and serve with [wprm-ingredient text="Real maple syrup" uid="10"], [wprm-ingredient text="Sweetened whipped cream" uid="11"], softened butter, [wprm-ingredient text="Fresh fruit" uid="12"], [wprm-ingredient text="Chocolate chips" uid="13"] or even [wprm-ingredient text="Sprinkles" uid="14"].