Combine all dry ingredients in a large bowl and stir until large clumps disappear.

In a second bowl, beat eggs with whisk until light in color.

Add vanilla, milk, and all of the oil to the eggs and stir to mix.

Drizzle melted butter into liquid mixture and whisk to combine.

Pour liquid mixture into dry mixture. Gently stir until incorporated without over-mixing.

Let batter rest for 15 minutes before using or refrigerate for up to 1 week.

Cook until nicely browned (even if the ready light is on before then).