This recipe is great! I've finally found a whole wheat pancake that's fluffy and tender. I didn't have buttermilk, so I used a quarter of a cup of butter and two cups of 1% milk. I let the batter rest for ten minutes before frying to allow the baking powder to activate a bit and let the flour absorb the liquid. It turned out beautifully; these pancakes are fluffy and flavorful, and I will definitely be making them again soon. Be sure to let the batter rest for a few minutes to ensure maximum fluffiness.