I know you know how to make pancakes, who doesnt? I have a very good trick my mother taught me for using whole wheat in baked goods. It works especially well with pancakes.
If your whole wheat pancakes are coming out, shall we say, less-than fluffy, the key is a few shakes of powdered ginger in the batter. I dont know why this works, but it does.
1 cup whole wheat flour
1 tsp baking powder
a few shakes of powdered ginger
1 cup milk (1%)
Use real syrup, pointless to use the other stuff...
Here is a glamour shot of the beautiful crumb, courtesy of powdered ginger...