This pancake recipe is one of the best I’ve ever made. I’ve adapted it only slightly from a recipe by Mark Bittman. Really easy, really good.
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon sugar
2 large eggs
1 ½ to 2 cups milk - I use 2%
2 tablespoons melted and cooled butter plus unmelted butter for cooking
Heat a griddle or large skillet over medium-low heat. In a bowl, mix together dry ingredients. Beat eggs into 1 1/2 cups milk, then stir in 2 tablespoons melted cooled butter, if using it. Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; don't worry about a few lumps. If batter seems thick, add a little more milk.
Place a teaspoon or 2 of butter on griddle or skillet. When butter foam subsides, ladle batter onto griddle or skillet, making pancakes of any size you like. Adjust heat as necessary; usually, first batch will require higher heat than subsequent batches. Flip pancakes after bubbles rise to surface and bottoms brown, after 2 to 4 minutes.
Cook until second side is lightly browned. Serve, or hold on an ovenproof plate in a 200-degree oven for up to 15 minutes.