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Mix the dry ingredients together in a mixing bowl.
In a smaller bowl, beat together the whey, eggs and vegetable oil.
Blend the liquid ingredients with the dry taking about 20 seconds. (Don't overdo it. Pancake batter is like muffin batter; a light hand in mixing means a light pancake on the plate.)
Heat a heavy frying pan over medium heat, or set an electric griddle to 375°F. Lightly grease frying pan or griddle. The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately.
Drop ¼ cupfuls of batter onto the lightly greased griddle. Bake on one side until bubbles begin to form and break, about 2 minutes; then turn the pancakes and cook the other side until brown, about 1 ½ to 2 minutes. Turn over only once. Serve immediately.