I've worked with probably 20 pancake recipes and this is the best pancake I've ever made, whole grain or otherwise. It's light and tender, even when cold, and has a little heft and body from the oatmeal and cornmeal plus a bewitching fragrance from the nutmeg. The original is from the 1997 edition of Joy of Cooking, where it's called Four-Grain Flapjacks (just to confuse Brits). I usually halve the recipe, which works well.

Ingredients

whole wheat flour↗1 cup
all-purpose flour↗3⁄4 cup
cornmeal↗1⁄3 cup
preferably stone-ground
rolled oats↗1⁄4 cup
sugar↗2 tablespoons
baking powder↗2 teaspoons
salt↗1 teaspoon
baking soda↗1⁄2 teaspoon
ground cinnamon↗1⁄2 teaspoon
freshly ground nutmeg1 pinch
milk↗1 3⁄4 cups
butter, melted↗4 tablespoons
honey↗1⁄4 cup
large eggs↗3

Step-by-step instructions

1
Combine the dry ingredients (first 10 ingredients) in one bowl and the wet ingredients (last 4 ingredients) in another; pour the wet ingredients over the dry ingredients and mix until just combined.
2
Spoon 1/4 batter per pancake onto a greased, preheated griddle or skillet and cook until bubbles cover the surface and most have popped; turn and cook until lightly browned.
3
Serve with jam, honey, syrup and/or cottage cheese (if you like).

Source: food.com

Original recipe ↗

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