Heat your frying pan to medium-low heat. I start out with my stove set at a 3 and usually end up lowering it to a 2 or 2½ as I go. Add the tiniest bit of oil to the pan--just enough so that the surface isn't dry. I put in about a ¼ to ½ teaspoon (depending on pan size) and then dab up any extra with a paper towel.
Pour pancake batter onto the pan. I like smaller pancakes, so I use a 1-inch cookie scoop and do 2 scoopfuls for each pancake. Be careful not to overcrowd your pancakes in the pan. This will cause them to cook unevenly and will make them difficult to flip. I prefer to use 2 pans at a time with just 1 or 2 pancakes in each.
Your pancakes are ready to flip when you see bubbles on the surface that pop and do not fill themselves back in. I wait until I see a few bubbles like this in different parts of the pancake. This should happen in 2 to 5 minutes depending on your pan, how many pancakes are in the pan, and your stove temperature. If you notice bubbles only forming on one side of the pancake, rotate the pan throughout cooking.
Flip the pancakes by inserting a clean, thin spatula completely underneath the pancake, lifting straight up, and turning the spatula upside down with your wrist. If the pancakes fold in on themselves when you insert the spatula underneath, they're not quite ready to be flipped.
Cook the pancakes for 1 minute more on the other side after flipping.
Stack the pancakes on a plate while you cook the rest of them. I find that placing the newest pancakes on top of the stack keeps the older pancakes warm and moist.
Serve with maple syrup, fresh bananas, peanut butter, butter, or whipped cream.