In a mixing bowl first take 1 cup whole wheat flour.
Add 1 pinch salt
Add 3 tsp sugar
Add 1 tsp baking powder and ¼ tsp cinnamon powder
With a wired whisk mix all the dry ingredients very well.Keep aside.
Take 1.5 cups milk in a sauce pan. Keep the pan on a low to medium low flame and begin to heat milk.
When the milk is becoming hot do stir occasionally. Do not boil the milk bit let it just become hot. You should see some steam coming from the milk.
When the milk becomes hot remove from stove and keep aside.
Then add this mixture to the dry ingredients in the bowl. With a wired whisk mix well.
Break lumps with whisk and make a smooth batter.
The pancake batter is of a pour able consistency and not thick. Keep the pancake batter aside
Add melted unsalted butter to batter and mix well
Then heat a heavy tawa/griddle or pan.
With a ladle gently pour the batter. Do not spread the batter with the ladle. The batter spreads on its own.
Spread ½ tsp unsalted butter or oil on the pan
Cook the pancake till you see bubbles forming on the surface with lid covered.
When the base becomes crisp and golden, gently turn over pancake.
Cook the second side also till golden, then remove and serve the pancake.
You can even stack these pancakes and the serve warm.
Serve these fluffy pancakes with fresh fruits or whipped cream or maple syrup or honey or chocolate syrup
Notes
For sugar free we can also skip sugar.If the batter looks thick, you can add 1/3 or 1/4 cup of warm milk. Depending up the quality of the whole wheat more milk will be added