Combine the flour, baking powder, salt, and sugar in a mixing bowl.
In a separate bowl, whisk the eggs, milk, and melted butter together until well blended. Tip: Always combine your dry and wet ingredients in two separate bowls.
Stir the wet ingredients into the dry and mix gently. Tip: Don't overmix the batter, a few small lumps here and there are better.
Preheat your griddle or pan over medium-high heat (375°F). Tip: To test the temperature, flick a few drops of water onto the pan. If they spatter and evaporate immediately, the pan is ready.
Use a paper towel dipped in cooking oil to oil the surface of the preheated pan.
Pour the batter onto the pan or griddle in 1/3 cup increments. Tip: You may want to make a single test pancake to start to test your griddle temperature and batter consistency (see notes). If your pancake is too brown, reduce the temperature on your griddle or pan.
Cook the pancakes until the edges look dry and some bubbles form and burst on the top surface of the pancake.
Use a thin spatula to flip the pancakes and continue cooking until they are golden on the second side. Tip: To keep cooked pancakes warm while you cook additional batches, place them in a single layer on a wire rack set over a baking sheet and transfer to a preheated 200°F oven.
Tips for Making This Recipe
One-third cup of batter should make a 4 to 4-1/2 inch diameter pancake.If your test pancake is larger than that, your batter may be too thin. To thicken it, combine 1 or 2 tablespoons of flour with just enough water to make a paste, then stir into your batter.If your batter is too thick and hard to work with, thin it with a little extra milk or water.
Storing cooked pancakes:
If you have leftover pancakes or want to make them in advance, cool them completely, then place a piece of parchment paper between each pancake and store them in zip-top freezer bags for up to two weeks.