Whole Wheat Buttermilk Pancakes

This recipe yielded thick fluffy pancakes.
The flour was 2/3 whole wheat, 1/3 all purpose - but by using buttermilk, baking soda, and baking powder, they were rather light, and nobody complained. The recipe prepared enough for four light eaters.
The recipe called for blueberries to be added while cooking; we didn't have any and didn't miss 'em.

As usual, 13-daughter ate hers au naturale, but my DH used a generous dose of maple syrup. Both were happy!

One note - I used butter in the pan to cook them, and it imparted a very good buttery flavor (but made them slightly less healthy).