In a large bowl, whisk together whole wheat pastry flour, sugar, baking powder, baking soda, and salt until very well combined. Store in an airtight container.
TO USE PANCAKE MIX:
Measure buttermilk into a large measuring cup (4-cup capacity) or medium bowl. Whisk in eggs, melted butter, and vanilla until well combined.
Measure 3 1/4 cups Whole Wheat Pancake Mix into a large bowl. Make a well in the center of the dry mix and pour in the buttermilk mixture. Stir gently until just combined, taking care not to overmix. A few lumps and streaks of flour should remain.
Set a large skillet over medium heat. Once the skillet is heated, add a small piece of butter (or a small dollop of coconut oil) and swirl to coat the pan. Use a 1/4-cup measuring cup to pour circles of batter onto the skillet. Cook until the underside of each pancake is golden brown and bubbles begin to form on top. Flip pancakes and cook for another minute or two until the second sides are golden brown.
Serve pancakes immediately with butter and pure maple syrup. Or keep them warm in a 200°F oven (for 20 to 30 minutes) by placing them in a single layer on a cooling rack set on top of a baking sheet.
If you don't have any buttermilk on hand, you can make your own by pouring 3 tablespoons of lemon juice (or white vinegar) into a 3-cup liquid measuring cup. Fill the remainder of the measuring cup (up to the 3-cup line) with milk (whole milk is preferred but low-fat/skim milk will work). Stir and allow to sit for 5 to 10 minutes before proceeding with recipe.
Different stovetops (or electric griddles) heat differently. So if you're unsure of the best pancake-cooking temperature for your stove, start at medium heat and increase/decrease the heat accordingly, depending on how quickly your pancakes are cooking.
NUTRITION CALCULATIONS are for one serving from one batch of pancakes, with one batch of pancakes yielding 8 servings.
***If you would like to test this recipe (to make sure you like the pancakes before making a quadruple-batch of Pancake Mix!), a single batch of dry ingredients would call for: 3 cups whole wheat pastry flour, 3 tablespoons sugar, 1 tablespoon baking powder, 3/4 teaspoon baking soda, and 3/4 teaspoon salt.***