In a small bowl, whisk together flour, baking powder, and salt; set aside.
In a medium bowl, whisk together milk, creamer, butter, and egg.
Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
Heat a large nonstick skillet or griddle over medium. Grease if necessary.
For each pancake, measure 1/8 to a 1/4 cup batter onto skillet,spreading batter into circle.
Cook until surface of pancakes have some bubbles and a few pop, approximately 1-2 minutes. Flip carefully with a spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a plate; cover loosely with aluminum foil, and keep warm in oven.
Continue with more oil and remaining batter. (You'll have 10-12 pancakes.)
Serve warm, with desired toppings.