Combine the flour, granulated sugar, baking powder, and salt in a large bowl. Whisk thoroughly to ensure even distribution. Transfer the blend to an airtight container and store at room temperature in a dry pantry for up to six months.

When ready to prepare pancakes, use 1 cup of the prepared mix and combine it with 1 egg, 2 tablespoons of vegetable oil, 1/2 cup of milk, and a dash of vanilla extract. Stir until a batter forms.

Preheat a skillet over medium-low heat and apply a light coat of cooking spray, or use a griddle set to 375°F.

Spoon the batter onto the cooking surface using a 1/4 cup measure for each pancake. Allow to cook until bubbles appear at the center and edges begin to set, then flip and continue cooking until both sides are golden brown, approximately three minutes per side. Adjust the heat if necessary, particularly when using a gas burner, to prevent over-browning.