Mix the flours and the baking soda and powder together.
Whisk the eggs and brown sugar together, then add the buttermilk, cooled butter and vanilla.
Fold the dry into the wet, and mix just until combined. Lumps are good. Add more milk or buttermilk if the batter seems too thick.
Cook on a lightly greased hot skillet. With whole grain pancakes you can't rely on the bubbles rising and popping in the batter to tell you when they're done on the first side, the batter is too thick for that. Go by your instincts...after a pancake or two you'll have figured out how long they take. Don't overcook.
https://theviewfromgreatisland.com/whole-wheat-oatmeal-pancakes/ February 28, 2012