Measure and whisk together the whole wheat flour, baking powder, and salt in a large mixing bowl until evenly combined.
In a separate bowl, pour the milk and add the beaten egg, then whisk until smooth. Stir in the melted butter and maple syrup if using.
Make a well in the center of the dry ingredients, then pour in the wet mixture. Gently fold with a spatula until just combined; avoid overmixing to keep the pancakes tender.
Preheat the griddle or skillet over medium heat until hot, then lightly grease with butter or oil. Spoon about 1/4 cup of batter for each pancake onto the surface, leaving space between them.
Cook the pancakes until bubbles form on the surface and the edges look set—about 2-3 minutes. Flip carefully with a spatula and cook for an additional 2 minutes, until golden brown and cooked through.
Remove the cooked pancakes from the skillet and keep warm. Repeat with remaining batter, adjusting heat as needed. Serve immediately with toppings of choice.
