Heat griddle or large skillet to medium-high heat. Griddle is ready when small drops of water sizzle and disappear almost immediately (pancakes will stick if griddle is too cool). Grease lightly with oil.
In large bowl, beat eggs with fork or whisk. Add buttermilk and oil; mix well. In a separate bowl, combine flour, sugar, baking soda and oil. Add to liquid ingredients; stir just until large lumps disappear. For thicker pancakes, add additional flour; for thinner pancakes, add additional buttermilk.
For each pancake, pour about 1/4 C. (50 mL) batter onto hot griddle or skillet. Cook for 1 to 2 minutes or until bubbles begin to break on surface. Turn; cook for 1 to 2 minutes or until golden brown. Keep warm in a low oven while cooking remaining pancakes.