Melt butter in microwave.
In a large bowl, whisk together melted butter, sugar, eggs, vanilla extract, and evaporated milk.
Sift dry ingredients (flour, baking powder, soda, salt) into the wet ingredients. Combine flour mixture with wet ingredients.
If the batter is thicker than you prefer, add up to 1 cup water, until the batter reaches the desired consistency.
Heat a 12-inch skillet or non-stick pan over medium heat. You'll know that the pan is ready when you flick water into it and it sizzles.
Spray the preheated pan with vegetable oil based cooking spray.
Pour a quarter cup batter per pancake into the pan. Pour a few tablespoons of water into the pan and cover it. Let the pancakes cook undisturbed 2-3 minutes until the top of the pancakes are covered with small bubbles throughout and the bottom surface is golden brown.
Flip the pancakes and let cook an additional 2-3 minutes until the bottom is golden brown.
Serve immediately with the topping of your choice -- banana slices, fresh blueberries, whipped cream, or maple syrup.
If you are making these pancakes for a crowd, you can keep them warm in a warm oven heated to 150 F. Try not to do so for too long, however, as they can dry out.