In a large bowl, whisk together the Greek yogurt, milk, egg, and vanilla extract until smooth and well combined. If you’re using honey or maple syrup for sweetness, add it to the wet mixture as well.
Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Make sure there are no lumps in the dry mixture.
Make the Pancake Batter:
Gradually add the dry ingredients to the wet ingredients, stirring gently until combined. Be careful not to overmix; it’s okay if the batter is a little lumpy. The yogurt will give it a slightly thick consistency, which is perfect for fluffy pancakes.
Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Once the skillet is hot, pour about 1/4 cup of batter for each pancake. Cook for 2-3 minutes on one side until small bubbles form on the surface, then flip and cook for another 1-2 minutes, or until golden brown.
Serve:
Stack the pancakes on a plate and serve with your favorite toppings. Fresh fruit, a drizzle of honey or maple syrup, a dollop of yogurt, or even some chopped nuts make great additions.
Serving and Storage Tips:
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