Whole Grain Pancakes

In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and sugar until well combined.

In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix; some lumps are okay.

Heat a non-stick skillet or griddle over medium heat. Once hot, lightly grease with cooking spray or a small amount of butter.

Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

Flip the pancakes and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter, adjusting heat as necessary.