Make the batter:

Cup of Yum
1. In a large bowl, sift the flour, baking powder, sugar, and salt. Sifting will help your whole-wheat pancakes have a lighter texture. If using honey, add it to the bowl with the wet ingredients.
2. Make a well in the middle and pour in the milk, eggs, and melted butter. Using a fork, break up the eggs first, and then whisk the wet ingredients, incorporating them from the outside of the bowl in, until the batter has no visible lumps.

Cook the pancakes:

1. Heat a non-stick pan, skillet, or griddle over medium-high heat. Once hot, grease, spray, or melt butter on the hot surface.
2. Immediately, pour ¼ cup of pancake batter onto the greased pan. Cook the pancakes for about 2 minutes, until the edges begin to look defined and bubbles form. Flip the pancakes over and cook for another minute on the other side. Do not press down with a spatula. Remove from the pan onto a plate and cook the remaining pancakes.

Serve:

1. Stack them high and enjoy them warm topped with your favorite pancake toppings and syrup.