These fluffy Whole Wheat Pancakes are made with buttermilk and have the best flavor! They're freezer friendly and great for easy breakfasts or school lunches.
In a medium bowl, whisk together flour, sugar (if using), baking powder, baking soda and salt.
Stir in buttermilk, oil, egg and vanilla just until completely combined. Let sit on the counter for 10-20 minutes.
Lightly grease a large flat griddle and spoon pancake batter by the ladleful onto the surface. Cook for about 3 minutes per side, until just golden brown.