Whole Wheat Buttermilk Pancakes

taken from tasty kitchen 

-these really are so good.  Sometimes I don't use the full amount of butter and reduce it to a couple tablespoons and they still turn out great.  I'll sub regular or brown sugar for the honey sometimes or leave it out all together and they're still great.    

4 cups Stone Ground Whole Wheat Flour
1 Tablespoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
4-½ cups Buttermilk (I'll add some milk if I don't have this much buttermilk)
½ cups Melted Butter
¼ cups Honey
4 whole Eggs

In a large bowl, combine all dry ingredients, making a well in the center.  In a small bowl, beat buttermilk, melted butter, honey and eggs. Pour wet ingredients into dry mixture and beat thoroughly. Make sure you are vigorous and you may even take a spatula around the edges to make sure you have no flour clumps. If you need to, you can add more flour or buttermilk to get the right consistency.
Pour the batter onto a hot griddle and do your thing. Just pour a pancake sized amount of batter onto the griddle and cook the bottom side until lightly browned, then flip and do the same on the other side. This makes about 25 pancakes, depending on how big you make them