Add the liquid ingredients to the dry ingredients and mix together (result will be slightly lumpy).
Spray a griddle with cooking spray and heat over medium. Pour a scant ¼ cup of batter for each pancake.
Cook until edges start to look dry and the pancakes start to bubble. Then flip and cook on the other side.
Video
Notes
You can substitute all-purpose white flour for the white whole wheat. (Or, for a compromise, use half white and half white whole wheat!)
If you don't have canola oil, vegetable oil will work just as well.
Substitute a granulated sweetener made for baking for the sugar, if you prefer.
Any yogurt will work, I like to use Greek yogurt for the additional protein.
Wrap leftovers well and store in the refrigerator for up to 3 days. Store in the freezer for up to 3 month.
Reheat leftover pancakes in the microwave or toaster oven at 250 degrees F. In the toaster over, loosely cover with aluminum foil to keep them from drying out.