Pancakes are delicious, but time consuming to make if you don't have a large cooking surface. Being limited to making just a few 4" flapjacks at a time across two pans was less than optimal in my opinion; especially when I'm just cooking for myself. My solution is to make one giant pancake in an oven-safe pan, cutting cooking time from (N/C)*t to roughly (D/d)*t. See the last page and spreadsheet for details.
Step 1: Make the batter
I've tested this with batter equivalent to 10-12 4" pancakes. A good rule of thumb is that this Instructable is useful if the area of 4" pancakes you want to make is between 1.5-2.5x the area of the pan you are using. Too much more than that and it gets too thick and gets on the cake side, as the multiplier directly reflects the thickness of the pancake. Thus, at 2.5x you have a pancake that is now 2.5 times thicker than it normally is. The opposite is also true, and if you go below 1x then you are making a crepe.
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.