Beat the eggs and milk on high speed with a stand or hand mixer; or an immersion blender until light and foamy, about 3 minutes. Blend in the butter or vegetable oil.
Whisk the dry ingredients together.
Poor the egg and milk mixture into the dry ingredients and mix gently just until combined and few lumps remain. Let the batter rest for at least 15 minutes, while the griddle is heating; it will thicken slightly.
Heat a heavy frying pan over medium heat. Lightly grease frying pan or griddle.
Drop ¼ cupfuls of batter onto the lightly greased griddle. Cook on one side until bubbles begin to form and break; then turn the pancakes and cook the other side until brown. Serve immediately.