In a medium mixing bowl, whisk together 3/4 cup whole-wheat flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt.

In a separate bowl, beat 1 large egg lightly. Stir in 3/4 cup low-fat buttermilk, 2 tablespoons olive oil, and 1 tablespoon maple syrup until combined.

Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined; the batter should be slightly lumpy. Do not overmix.

Let the batter rest at room temperature for about 10 minutes to hydrate the flour and allow the leaveners to start working.

Preheat a nonstick skillet or griddle over medium heat. Lightly grease the surface with a little extra olive oil.

Use a 1/4-cup measure to pour batter onto the hot skillet, spacing the pancakes apart.

Cook until bubbles form across the surface and the edges look set, about 2–3 minutes. If the bottoms brown too quickly, reduce the heat slightly.

Flip each pancake carefully and cook until the second side is golden brown and the pancake is cooked through, about 2 minutes more.

Serve the pancakes hot, with additional maple syrup if desired.