Preheat oven to 450F. (Convection oven at 425F - the pancakes rise even higher on the convection setting).
Lightly beat eggs in a large bowl. Stir in the milk, melted butter, salt and sugar. Gradually add flour to egg mixture, one spoonful at a time. Ensure the flour is well incorporated in the batter with no lumps, but do not over-mix, as you want to keep the pancake light.
Lightly spray a 9"-11" oven-safe skillet with cooking spray. Pour batter in the skillet. Bake 12-18 minutes, just until the edges are golden. Check pancakes at the 12 minute mark.
Top with fruit granola, yogurt, powdered sugar, syrup, toasted almonds or fruit butters. Drizzle with caramel, chocolate syrup, honey or maple syrup.