Lightly beat eggs in a medium bowl. Stir in milk and oil.
Make a well in the center of the dry ingredients and pour milk mixture into it. Stir gently with a whisk (or kitchen spoon) just until flour is incorporated. (Don’t worry about small lumps.)
Let stand about 10 minutes to thicken. (This is a good time to clean up or cut fresh fruit!)
To cook pancakes:
Heat* a large skillet over medium heat. Once hot enough, spray lightly with oil, or add about 1/2 teaspoon of oil or butter.
Optional step: Heat oil a few seconds, then carefully wipe off the excess oil with a paper towel, leaving a thin film. This will help the pancakes brown evenly, with no dark splotches. Omit this step if using butter.
Return skillet to stovetop and turn heat to medium-low. Pour 1/4 cup batter per pancake into the skillet, to make three pancakes at a time.
When a few bubbles begin to pop on the top and the underside is golden brown (about 1 to 2 minutes), turn over with a food turner. Cook another 30 to 60 seconds on the other side. (Adjust heat as needed.)
Repeat until all pancakes are done, spraying skillet with oil and wiping us excess every two or three batches. Serve as they come out of the skillet, or keep warm* until ready to serve (they will dry out a little, so don’t overcook).