Combine the whole wheat pastry flour, oat flour, sugar, baking powder, baking soda, and salt to a large mixing bowl and whisk together.
Pour the milk, yogurt, and vanilla in a separate small bowl and whisk until completely combined. Pour liquid mixture into the dry mix and stir with a fork until just mixed and no more flour is seen.
Heat a cast-iron skillet or non stick griddle over medium heat. Place a small amount of butter on the pan and coat the cooking surface. Drop 1/4 cupfuls of batter 2 inches apart onto the skillet. As soon as you pour each pancake, top with a couple pinches of sprinkles.
Cook until the edges are set and air bubbles form on top, about 2-3 minutes. Flip and cook 1-2 minutes more until the underside is golden.
Top with yogurt and sprinkles if you would like. Or as an alternative, top with nut butter, fruit, and agave. The options are endless!