Place a rack in the center of the oven and preheat to 200°F. Put a large baking sheet or pan in the oven to keep cooked pancakes warm.

In a medium mixing bowl, stir together 1 cup all-purpose flour, 1 tablespoon sugar, 2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon kosher salt. Set the dry mixture aside.

In a large measuring cup or another medium bowl, whisk together 1 cup milk, 1 large egg, 2 tablespoons canola oil, and 1/4 teaspoon pure vanilla extract until combined.

Pour the wet ingredients into the dry ingredients all at once. Stir with a fork or spatula just until moistened; the batter should be lumpy. Do not overmix.

Heat a large nonstick skillet or griddle over medium heat until hot. Lightly grease the skillet with butter.

Pour 1/4 cup batter per pancake onto the hot skillet. Cook until bubbles form on the surface and the edges look set, about 2 minutes.

Flip each pancake and cook the second side until golden brown, about 1–2 minutes more. Transfer cooked pancakes to the baking sheet in the preheated oven to keep warm.

Repeat steps 6–7 with the remaining batter, adding more butter to the skillet as needed.

Serve the pancakes immediately with butter, pure maple syrup, or other toppings.