Jane
My family likes whole grain, so I switch out half the AP flour for whole wheat pastry flour. For the milk, I use 3/4 c milk and 3/4 c low fat plain yogurt (rather than just 1 1/4 c milk which makes the batter too thick).  I think the acid in the yogurt makes WW more tender.  Like others, I found them too salty, so I reduced to 3/4 salt. I've made these a few times and they're now a family favorite. Haven't yet added vanilla but will try that next time.