1. In the bowl, mix the dry ingredients.
2. In the measuring cup, whisk together the liquid ingredients.
3. Make a well in the center of the dry ingredients. Pour the wet mixture in and gently stir it together. Don’t overdo it: it should still be lumpy.
4. Preheat a pan on medium heat and lightly oil it.
5. Dollop the batter into the pan; I like my pancakes small (about 1.5 tbsp. each). Cook them until small bubbles form on their tops. Flip, and cook until they're done.
I rewrote this from:
Dave Bell, No Egg Pancakes: Rising to the Occasion, Hurry the Food Up (2019).
Published May 2019; revised April 2025.