Whole Wheat Buttermilk Pancakes

Combine whole wheat flour, unbleached white flour, sugar, baking powder, baking soda, and salt in a large mixing bowl, whisking together until evenly distributed.

Create a well in the center of the dry ingredients and add the egg, buttermilk, and vegetable oil to the well.

Stir the wet ingredients together gently with a fork, then fold into the dry ingredients until just combined; the batter should remain slightly lumpy and not overmixed.

Heat a griddle or large skillet over medium heat, lightly coating the surface with oil or butter once hot.

Pour ¼ cup batter onto the hot griddle for each pancake, spacing them about 2 inches apart.

Cook until the bottom is golden brown and bubbles begin to form on the surface and edges appear dry, about 2-3 minutes.

Flip each pancake carefully and cook the second side until golden brown, about 1-2 minutes.

Transfer cooked pancakes to a warm plate and repeat with remaining batter until all pancakes are cooked.

Serve the pancakes warm with desired toppings such as maple syrup, butter, fresh berries, or whipped cream.