In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Make sure the baking powder is evenly distributed throughout the flour mixture—this ensures your pancakes will rise uniformly and be light and fluffy. Set aside.

In a separate bowl, whisk together soy milk, greek yogurt, water, vanilla, and melted butter until smooth and well combined. Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined—don't overmix, as lumps in the batter will actually make for better pancakes. Let the batter rest for 5 minutes; this allows the baking powder to activate and gives you fluffier pancakes. I find that this resting period is crucial for achieving that cloud-like texture without eggs.

While the batter rests, heat a non-stick skillet or griddle over medium heat for 1-2 minutes until a drop of water sizzles on contact. Once the batter has rested, pour 1/4 cup of batter onto the hot pan for each pancake, spacing them about 2 inches apart. Cook for 2-3 minutes until bubbles form on the surface and the edges look set, then flip carefully and cook the other side for 1-2 minutes until golden brown. I like to cook on medium heat rather than high heat because it gives the inside time to cook through without the outside burning.

Transfer the finished pancakes to a serving plate as you finish cooking each batch. Serve immediately with your favorite toppings like fresh berries, maple syrup, yogurt, or honey while the pancakes are still warm and fluffy.