Start by adding whole wheat flour to a large mixing bowl. If your flour is freshly milled, sift it once or twice for a finer texture. Add the baking powder, ground cinnamon, sugar, and a pinch of salt (if using unsalted butter). Whisk the ingredients thoroughly to distribute everything evenly. Set the bowl aside.

In a small saucepan, gently heat the milk over low to medium-low heat. Stir occasionally and allow it to become hot but not boiling. You’ll notice gentle steam rising—this is the perfect point to proceed. Add one tablespoon of butter or a neutral-tasting oil to the warm milk and stir until it’s fully melted and incorporated.

Pour the milk-butter mixture into the bowl with the dry ingredients. Whisk the mixture until a smooth, lump-free batter forms. A few small lumps are fine and won’t affect the texture. The batter should be pourable—not too thick. If needed, add an extra ¼ to ⅓ cup of warm milk to adjust the consistency, depending on your flour’s absorbency. Let the batter rest while you prepare the pan.

Heat a heavy-bottomed or well-seasoned skillet over medium-low heat. Lightly grease the surface with a small amount of softened butter or neutral oil. Using a ladle or measuring cup (¼ to ⅓ cup), pour the batter gently onto the pan. Allow it to spread naturally—avoid using the ladle to spread it.

Let the pancake cook on medium-low heat until bubbles start forming across the surface and the edges begin to set. Check the bottom; once it’s golden and slightly crisp, carefully flip the pancake. Cook the other side until it’s evenly browned and cooked through.

Transfer the cooked pancake to a plate or keep warm in a covered casserole dish. Repeat the process with the remaining batter, adding more butter or oil to the pan as needed. For faster preparation, use a larger pan or cook in two skillets simultaneously.

Serve these soft, fluffy eggless pancakes warm with your favorite toppings—fresh fruit, maple syrup, whipped cream, jam, chocolate drizzle, or honey.