In a medium bowl, whisk together whole wheat flour, all-purpose flour, baking powder, cinnamon, and a pinch of kosher salt until everything is fully mixed.
In another bowl, whisk the egg until smooth. Next, pour in the milk, Greek yogurt, honey, oil, and a splash of vanilla. Mix until creamy and smooth.
Lightly mix the wet and dry ingredients together, being careful not to overmix, just until everything comes together. The batter should be thick but smooth. Too thick? Mix in a bit of milk until it’s nice and pourable.
Lightly oil your skillet or griddle with vegetable oil, then use a paper towel to wipe off any excess. Heat the skillet over medium-low heat for the best results.
Scoop small circles of batter onto the heated skillet and cook for about 2-3 minutes, until you see bubbles on top and the edges look set.
Flip the pancakes and cook for an additional 1-2 minutes, until they’re golden brown and fluffy.
Stack them warm and top with a drizzle of syrup, berries, or whatever you fancy.