Instructions

• In a large bowl, whisk together 2 cups whole wheat flour, 3 tablespoons granulated sugar, ½ teaspoon baking soda, 1½ teaspoons baking powder, and ½ teaspoon salt.
• In a separate bowl, whisk together 2 1/4 cups buttermilk, 2 large eggs, and 1/4 cup canola or vegetable oil until combined.
• Pour the wet ingredients into the dry ingredients and stir gently with a spatula or spoon just until combined; small lumps are fine—do not overmix.
• Preheat a skillet or griddle over medium heat until hot (about 3–5 minutes). Lightly grease the surface with a little canola or vegetable oil (use a paper towel to spread and remove excess).
• For each pancake, pour about 1/4 cup of batter onto the hot skillet. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
• Flip the pancakes and cook until the second side is golden brown, about 1–2 minutes more. Adjust heat as needed so they cook through without burning.
• Transfer cooked pancakes to a plate (keep warm in a low oven if desired) and serve with your favorite toppings.