Separate the eggs, placing the egg yolks in a large bowl and the whites in a separate bowl.
Add the sugar, melted butter, and milk to the egg yolk and whisk to combine. Sift the dry ingredients into the wet ingredients. Stir the milk mixture and the flour mixture to form a smooth batter.
Let the batter rest for a few minutes while you whip up the egg whites. Letting the batter stand for helps the gluten in the flour relax and reduces the likelihood of a tough pancake.
Use a clean whisk to beat the egg whites in a small bowl until soft peaks form. Gently fold the egg whites into the pancake batter.
Heat a non stick pan over medium heat. You'll know the skillet is hot enough when you flick water into it and it sizzles.
Once hot, spray your large skillet with non stick cooking spray. Pour 1/4 cup batter into the skillet. You can use either a 1/4 cup ladle or a measuring cup. If you're using a ladle of batter, just ensure you're being consistent with the batter quantity! Cover the skillet and let cook for 2 minutes until the edges of the pancake are set and small bubbles form in the center of the top of the pancake.
Flip the pancake and let cook for an additional 2 minuts until the second side is golden brown.
Serve and eat cooked pancakes immediately with the toppings of your choice.