Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 4 ingredients (flours through nutmeg) in a large bowl. Combine yogurt and remaining ingredients; add to flour mixture, stirring until smooth.
Spoon about 1/4 cup batter onto a hot nonstick griddle or a large nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked.
Note: Store any leftover buckwheat flour in your refrigerator or freezer; whole-grain flours will spoil quickly at room temperature.