I have tried whole wheat flour, using more fat, using more liquid, but not getting good texture - usually just a weaker pancake. I'm trying to get a thin pancake with texture that is hearty,somewhat porous and tender.
I think you cannot have both thin and bread-like structure.
AFAIK, To have a bread-like structure the batter/dough needs to develop some gluten in it.
Usually pancakes do not have a bread texture, they are, erm, a pan cake.
The batter is just mixed, and most recipes say to not over mix the batter.
You can try buckwheat, it has a rustic quality to it that can be seen as "bread-like".