Note: When cooking pancakes, the skillet method used does nothing for the fluffiness or texture of the pancakes. It's just as viable to cook it on the stove in a pan, and the fluffiness is determined by how skilled you are at cooking it.
For example, you want to have melted your butter already, then add in the eggs (after cooling it down, don't want the eggs to emulsify from the heat, adding in sugar now can lower the temp). Then you want to add in your milk after pre-heating the butter and pre-beating the eggs (in the butter). Then, you want to be generous with the baking powder, since that's what contributes to the fluffiness, not the skillet cooking "technique" my mans is using. Finally, the flour, and into the pan it goes.