In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and kosher salt.
In a separate medium bowl, whisk together the milk, egg, canola oil, and vanilla extract until well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined.
Heat a non-stick skillet over medium heat. Splash a few drops of water to test if it's ready.
Lightly coat the skillet with butter or oil and pour about ¼ cup of batter for each pancake. Cook until bubbles form, then flip and cook until golden brown.
Remove the pancakes from the skillet and keep warm while cooking the remaining batter. Serve hot with toppings.
