This is a versatile base recipe that can also be used for waffles. Experiment with different flavors by swapping in other flours, such as buckwheat or semolina, for the whole wheat flour.
Combine milk and oil in a small bowl or liquid measuring cup. In a medium bowl, whisk together flours, sugar, baking powder and salt. Add liquid and whisk until a few lumps remain; do not overmix.
Lightly oil a large nonstick skillet or griddle and heat over medium-low heat. Working in batches, ladle out 1/3 cup batter per pancake and cook until bubbles begin to form around edges and pancakes are lightly golden and set underneath, about 3 minutes. Flip and cook another 2 minutes until set. Serve with maple syrup and fresh fruit.