Combine flour, wheat germ, soy flour, sugar, baking powder, and salt in a medium bowl. Add soy milk and oil and whisk until batter is smooth.
Heat a dry, nonstick pan over medium heat. Pour batter into 5-inch circles. Peek under pancakes when edges appear dry; flip when bottoms are golden brown, about 2 minutes. Flip and cook other side until golden brown, about 1 minute more. Repeat with remaining batter.