Whole Wheat Buttermilk Pancakes that are perfectly soft, fluffy, and delicious.
Mix dry ingredients together in medium bowl.
Add eggs, buttermilk, and oil to a separate bowl and stir just until blended.
Add the wet ingredients to the dry ingredients just until combined. Do not over mix, batter will be slightly lumpy.
Lightly coat skillet with oil. Heat to medium low. Drop 1/4 c. of batter onto heated skillet. Use the back side of a spoon to help even out the batter.
Cook on first side until bubbles begin to form on surface and underside is golden, about 2 minutes. Flip over and cook another 2 minutes until golden brown and center springs back when lightly touched. Serve warm with maple syrup and butter.
Adapted from Fluffy Buttermilk Pancakes