Welcome to DC--I'm a bit late to the party. Have you checked out baker's math (baker's percentage)? The math part is that you have to be able to figure out the percentage of the other ingredients against the flour. The flour is always 100% and the other ingredient weights are calculated based on that. My favourite pancake recipe is the one in the 1953 version of the Better Homes and Gardens cookbook (the red and white plaid one with duct tape on the spine--although the duct tape was added much later). It is the cookbook my mom got as a wedding gift and, when it started to fall apart, my dad bought a "new" one at a used book store and gave me my mom's--complete with all the handwritten notes and checkmarks. I had picked up the same book at an estate sale years ago, so now I have two.
I make the buttermilk version but I also add ground cardamom, zested orange peel, cinnamon, nutmeg. I have to admit, I haven't made pancakes for awhile--I cut refined sugar and white flour out of my diet in June 2012 (except for special occasions).