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Put a large skillet over medium heat, or heat a griddle to medium.
Whisk together the flours, sugar, baking powder, baking soda, and salt in a medium bowl.
Beat the eggs in a separate large bowl, then stir in the buttermilk and oil.
Add the flour mixture to the buttermilk mixture and stir just until combined; the batter should be lumpy.
Put about a tablespoon of oil or butter in the skillet or on the griddle.
When it’s hot, begin to pour the batter, a scant ¼ cup at a time, into the skillet or onto the griddle; try not to let the pancakes touch one another.
When the bottom of the pancakes are golden brown, the edges are firm, and the tops are bubbly, after about 3 minutes, flip the pancakes and cook until golden brown on the other side, about 2 minutes.
Repeat with the remaining batter, adding more oil or butter to the skillet or griddle for each batch.
Serve hot with butter and maple syrup.