goldgirl, if you have King Arthur flour products available in your area I highly recommend King Arthur White Whole Wheat. It has the exact same nutrition as hard red wheat but is almost white and much lighter in texture. Then, just use your normal pancake recipe. If you need a recipe...let me know and I'll post a few.

I use this flour is many things including cookies to boost nutrition.

Here is a link that might be useful: White Whole Wheat Flour

When making pancakes, I often wing it!.....Remember that for every 2 cups of flour, you will need 1 tsp of baking powder and 1 tsp salt.....sweetening, fat of some sort.....and milk.
So I make up a 2 cup measure of mixed flours...amybe 1 cup unbleached all purpose, 1/8th cup buckwheat ( a little goes a long way!) 1/8th cup of wheat germ, 1/2 cup whole wheat and 1/4 cup rye flour.
Then mix up 2/3 cup milk, one egg, 1/4 cup honey....or brown sugar....or some honey and some molasses, 1/4 cup vegetable oil or soft butter....and mix intio the flour.....add more milk as needed to make cakes as thin as you like.
And sometimes I just use white flour and whole wheat....1/2 and 1/2 of each.
And....I always add 1/2 tsp vanilla extract.
Linda C

Also, if you use an acidic like buttermilk, brown sugar or molasses...use 1/2 teaspoon baking soda in addition to the baking powder for a light pancake.

Here's another way to get really light whole-grain pancakes...

Take 1 teaspoon yeast, 1/4 cup unbleached all-purpose flour, and 1/2 cup warm water. Stir to blend well. Let this sit uncovered for 15-20 minutes.

Then, make your pancakes as normal and dump in the yeast mixture stirring to blend. Let batter sit another 15 minutes and cook.

Makes a terrific pancake!

My grandmother used to mix up the batter the night before.....and let it sit over night. Of course she always had a bit of the batter from the last batch she made to add to the batter.
She was making sour dough....but just called it "pannycakes".
Linda C