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I've found that whole wheat pancakes are delicious if you add oats. I pulverize rolled oats with my food processor and substitute it for a quarter of the total required flour. Also, it makes them significantly more fluffy (a real problem with whole wheat) if you separate the eggs and whip the whites a little before mixing them in with the rest of the batter.
Snowy gave some excellent advice, she has the ratios down to a science. I'm not entirely sure why, but when I'm making bread, if i substitute gluten in place of some small portion of the whole wheat, I end up with a better rise and fluffier bread overall.
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