Step 1: Make the batter
For a 9" diameter pan, the low end would be about 8 4" pancakes, the high end about 13.
A 10" pan's useful range would be 10-16 4' pancakes.
Set your oven to 375 F. Making the batter is quick, and you want the oven to be ready to go in step 4. Now make the batter.
I use pancake mix, because I generally don't have milk and eggs on hand. If you don't use mix, thats cool too: do whatever you generally do to make pancake batter for however many pancakes you want to eat and skip to the next step.
For those of you who are using mix, err on the side of the batter being a little thin. I interpolate the measurements for numbers of pancakes off the chart on the back of the package: with a massive bag, the gradations of the chart are not fine enough, so this is somewhat necessary. I also convert the measurements to metric, but thats a matter of personal preference.