Fluffy Egg and Wheat Pancakes

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

2.In another bowl, beat the eggs and then add the milk, melted butter, and vanilla extract. Mix until smooth.

3.Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.

4.Let the batter rest for about 10 minutes to allow the gluten to relax, which will help make the pancakes fluffier.

5.Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil or butter.

6.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.

7.Flip the pancakes and cook for an additional 2-3 minutes on the other side until golden brown and cooked through.

8.Remove the pancakes from the skillet and keep them warm in a low oven while you repeat with the remaining batter.