Whole Wheat Chocolate Chip Buttermilk Pancakes

In a large bowl, whisk together the flours, sugar, baking powder, baking soda, salt, and cinnamon.

In a separate medium bowl, combine buttermilk, sour cream, eggs, and melted/cooled butter. Make a well in the center of the dry ingredients and pour in the wet ingredients. GENTLY stir in chocolate chips until just combined (the batter will be lumpy with a few streaks of flour—don’t overmix!). Allow batter to sit for 10 minutes before cooking.

Heat 1 teaspoon of vegetable oil over medium heat until shimmering. Using a paper towel, carefully wipe out oil, leaving a thin film of oil.

Using a 1/4-cup measure, portion batter into the pan. Cook until edges are set and bubbles on surface are just beginning to break (about 2-3 minutes). Using a thin, wide spatula, flip pancakes and continue to cook until second side is golden brown (about 1-2 minutes longer). Repeat with remaining batter.

Note: I added 1/4 cup of buttermilk because of the high protein content of the flours I use (Pillsbury/Gold Medal have low protein, King Arthur and the Stop and Shop brand I use have higher protein), but adjust this amount according to the type of flour you use.