Hi Julia, the "fluff factor," I love it! You just may have coined a new term that we use in our pancake series - brilliant. Anyways, as for your question about how you to add whole wheat flour to your favorite pancakes, you might consider starting by replacing half of the all-purpose flour called for with whole wheat flour. (Opt for White Whole Wheat Flour if anyone in your breakfast gang isn't a big fan of traditional whole wheat flavor.) If you really want to embrace whole grains and use 100% whole wheat flour in your pancakes, you can replace all of the all-purpose flour with whole wheat flour and add about 1 1/2 tablespoons of additional liquid per cup of flour in your recipe. This will keep the pleasant "fluff factor," you've mentioned and prevent the pancakes from being dry or heavy. You might notice the pancakes have a slightly denser texture, but if you let the whole wheat batter rest for 15 minutes before using, you'll end up with a texture that's very similar to the original version. Happy pancake making! Kye@KAF

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