Ingredients:

  • 1 ½ cups All-Purpose Flour (level measurement, spooned and swept)
  • 2 tablespoons Granulated Sugar
  • 2 teaspoons Baking Powder
  • ½ teaspoon Baking Soda
  • ¼ teaspoon Fine Sea Salt
  • 1 cup Plain Greek Yogurt (Full Fat Recommended, 2% or full fat)
  • 2 Large Eggs (Lightly beaten)
  • ½ cup Milk (whole or 2%)
  • 4 tablespoons Melted Unsalted Butter (plus extra for greasing)
  • 1 teaspoon Vanilla Extract

Instructions:

  1. In the large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until thoroughly combined. Set aside.
  2. In the medium bowl, whisk together the Greek yogurt, eggs, milk, and vanilla extract until smooth.
  3. Gently melt the butter and let it cool slightly before adding it to the wet mixture. Whisk to combine.
  4. Pour the wet mixture into the dry ingredients. Using a spatula, gently fold the ingredients together until just combined. A few lumps are perfectly acceptable; do not overmix.
  5. Let the batter rest at room temperature for 5 minutes while you heat your cooking surface.
  6. Place your skillet or griddle over medium heat. Lightly grease with butter or oil.
  7. Pour ¼ cup of batter per pancake onto the hot surface, leaving space between them.
  8. Cook for 2–3 minutes on the first side. Watch for bubbles breaking across the surface and the edges setting nicely. Flip gently.
  9. Cook for another 1–2 minutes on the second side until golden brown and cooked through.
  10. Keep finished pancakes warm in a low oven (about 200°F/95°C) while finishing the batch and serve immediately.