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In a medium bowl, beat eggs until well combined.
Add milk, butter, flour, sugar and salt to eggs and mix until smooth.
Heat more butter in a 10-inch nonstick skillet over medium heat, or spray skillet with nonstick cooking spray.
Pour about ¼ cup batter into the pan and tilt the pan in circles until the batter is spread all over in a thin layer. Cook for 1–2 minutes. When the edges are bubbled and browned, it is ready to flip.
Cook the other side until golden, about 1 minute, then transfer to a plate. Repeat to make the remaining pancakes, stacking them with a piece of parchment paper between each one to keep from sticking.
Serve immediately with your toppings of choice.