In a large measuring cup, mix the eggs and milk well.
In an appropriate sized bowl that will accommodate all the ingredients, mix together the flour, baking powder, salt, and sugar.
Make a well in the center of the dry ingredients.
Add the melted butter to the egg/milk mixture then immediately pour it into the well in the dry ingredients.
Stir until just combined using a silicone spoon or spatula to draw the dry ingredients up from the bottom.
DO NOT OVER MIX
The batter should be lumpy and thick but decently incorporated.
Allow the batter to rest while you select your griddle or fry pan allowing time for it to heat to medium/medium high (you know your stove best).
When you flick a few droplets of water on your pan and they dance around, your pan is ready.
Add a little butter (or bacon grease) to the pan and coat it evenly.
Use a 1/2 cup measuring cup to dip from your batter bowl and pour the mixture onto the waiting griddle/pan.
Do not flip the pancakes until bubbles appear and pop. If your pancakes are burning before they are bubbling then turn down your heat.
Once they have bubbled and popped, flip them and let the other side cook. When they’re done, they should slide on the pan easily.
Serve immediately with your choice of “garnishes”.