In a medium bowl, mix eggs with oil and buttermilk. Stir in baking soda, wheatgerm, salt and flour and mix until blended.
Heat a lightly oiled frying pan over medium high heat. Pour the batter into the pan, using about 4 tablespoons for each pancake. Cook until bubbles appear on top, then turn pancake and cook the other side until golden, about 1 or 2 minutes. Continue with remaining batter.