Whisk eggs in a large bowl. Whisk in sugar, salt, butter, and milk until well-combined.
Stir in flour, baking soda, and baking powder until well-combined; batter will be medium thickness and creamy in consistency.
Heat a 15" nonstick paella pan to low heat across two burners, spray pan with cooking spray, pour 2 cups of batter into the pan, and distribute evenly over the pan with a spatula. Cook pancake for 7 minutes or until the bottom is golden brown.
Loosen all sides of the pancake with spatula, and slide into a 15" or larger pizza pan. Flip pancake back onto the pan on low, and cook for an additional 7 minutes.
Transfer pancake to a plate and repeat for one more pancake. Stack pancakes, and top with butter and syrup.