Buttermilk adds flavor and keeps these whole wheat buttermilk pancakes moist.
Preheat non-stick griddle or non-stick skillet to medium heat.
In large bowl, whisk buttermilk, egg and oil together until well mixed. Gently stir in dry ingredients until combined. Batter will be thick!
Lightly grease hot griddle with butter. Using a 1/4 or 1/3 cup measure, pour batter onto hot surface, spreading into a thin circle. Cook until bottom has browned and bubbles start appearing on top of the surface, 1-2 minutes. Flip and cook 30 more seconds. Remove and serve immediately OR store in a warm oven.