Preheat a griddle or non-stick skillet over medium heat until hot. Lightly grease with butter or cooking spray. Meanwhile, in a large mixing bowl, sift together the flour, baking powder, salt, and sugar. In a separate bowl, whisk together the eggs, milk, and melted butter.
Pour the wet ingredients into the dry ingredients and gently stir with a whisk or spatula until just combined. The batter should be slightly lumpy; do not overmix as this can affect the pancakes' fluffiness.
Using a ladle or measuring cup, pour ¼ cup portions of batter onto the hot skillet, spacing them apart. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. You should see a slight golden color around the edges.
Gently flip each pancake with a spatula and cook for an additional 2-3 minutes, until golden brown on both sides and cooked through. The pancakes should be puffed and springy to the touch.
Remove the pancakes from the skillet and keep warm. Repeat the process with remaining batter, adjusting heat as needed to prevent burning. Serve immediately with toppings of your choice.
