not GW here, but I do have extensive experience making pancakes
the most appropriate flour for pancakes would be pastry flour. But since whole wheat pastry flour is precious in my household, I use whole wheat bread (King Arthur) flour, rye flour, buckwheat flour, ground up oats, ground up flax seed, cornmeal, basically anything that looks like flour
. It all works fine for me. My technique may be different from GW's, but I can produce wonderful pancakes from most any flour. Go for it with what you have on hand.