American pancakes: Why not substitute some wheat flour for starch?
I think using cake flour or another type of low gluten flour would have the same effect.
But, the gluten (together with the eggs) do help the pancake to hold its shape (shear strength or tensile strength). It needs this strength to withstand getting flipped over and taken off the pan.

In my experience, this gluten talk is a red herring. If you overwork the pancake batter, letting it rest for a while brings it back to normal again.