In a large bowl, whisk dry ingredients together.

In a separate smaller bowl, mix together the eggs, milk, vanilla and oil.

Add the wet ingredients to the dry ingredients and stir just until moistened. Don’t over mix; the batter will be lumpy.

Cook on a griddle or stovetop until golden brown on both sides.

Serve warm with maple syrup, or toss pancakes in cinnamon-sugar immediately after cooking for a churro-style coating, then serve with syrup.