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Using a whisk, whip eggs until fluffy, then add flour, milk, sugar, oil, baking powder, salt, and vanilla until smooth. If too thick, add milk. Heat skillet over medium heat and spray with non-stick spray. For each pancake, pour 1/4 cup batter into hot skillet. Cook pancake until puffed and dry around edges. Turn and cook until golden brown.
For blueberry pancakes, add 1/2 cup fresh or frozen thawed and well drained blueberries into batter.
For buttermilk pancakes, substitute one 1/4 cup buttermilk for milk and decrease baking powder to 2 teaspoons and beat in 1 teaspoon baking soda.
Makes: 3 to 6 pancakes.
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