Spoon flour into measuring cups, level with a knife. Combine dry ingredients in a large bowl: flour, sugar, baking powder, baking soda and salt and stir with a whisk.
Mix wet ingredients: buttermilk, vegetable oil and eggs and stir with whisk. Add wet ingredietns to dry ingredients, stirring until moist.
Heat a nonstick griddle coating with cooking spray to medium heat. Spoon ~1/4 cup batter per pancake onto griddle. Flip after bubbles start to form and underside is lightly browned. Continue to cook other pancakes while leaving plate of cooked pancakes in the oven on warm setting. Serve with butter and maple syrup.
Notes
This makes a very thick batter. I ended up adding a splash of milk but it will still be very thick. When you pour a portion onto the griddle, just spread the batter around a little bit using the bottom of your measuring. If you are having a hard time working with it, just add a splash of milk.
Recipe slightly adapted from Cooking Light magazine, April 2002
Recipe by Nutritious Eats at https://www.nutritiouseats.com/whole-wheat-buttermilk-pancakes/