In a large, airtight container, combine all-purpose flour, granulated sugar, baking powder, and fine sea salt. Mix until evenly blended, ensuring no clumps. Store for up to six months.

Whisk two large eggs in a mixing bowl until frothy. Gradually add in milk and melted butter, mixing until well combined. Slowly stir in 1 ¾ cups of your homemade pancake mix.

Set your griddle to medium-high heat (approximately 360°F) and lightly grease the surface with cooking spray.

Pour about ⅓ cup of batter onto the hot griddle. Cook for 2-3 minutes or until bubbles form, then flip and cook for another 2 minutes until golden brown.

Continue pouring the batter and cook until all pancakes are done. Serve warm with maple syrup or toppings.