Add the flour, sugar, baking powder and salt to a medium mixing bowl. Crack the eggs into a liquid measuring cup and beat them with a whisk before adding them to your mixing bowl.
Add the milk, oil and flavor extract to your bowl and whisk everything just until blended. The batter should still be lumpy.
Heat an 8-inch, non-stick skillet over a medium-high flame, until it is hot enough that a drop of water splashed on it will sizzle.
Use a large serving spoon to pour some batter into the center of the pan, using two full spoons for each pancake. The pancakes will be about 6 inches in diameter. Lower the heat to just a little higher than medium.
Flip each pancake when bubbles form on top, and the edges appear dry. Cook the second side until it is lightly browned. Remove cooked pancakes to a platter and cover with foil to keep warm.
Serve the pancakes with butter and maple syrup. Store any leftover batter in the refrigerator for up to two days. Cooked pancakes can be frozen.
Notes
You can make these with white whole wheat flour. They'll be denser, but still delicious.