1 cup all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

¼ teaspoon salt

1 cup Greek yogurt (2% plain)

¼ cup milk (or water)

2 large eggs

1 teaspoon vanilla extract

2 tablespoons melted butter (or oil)

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In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl, combine the Greek yogurt, milk (or water), eggs, vanilla extract, and melted butter (or oil). Mix until smooth and fully incorporated.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
For each pancake, pour about ¼ cup of batter onto the skillet. Cook for 2-3 minutes on each side, or until golden brown and cooked through. Flip once bubbles form on the surface of the pancake.
Serve warm with your favorite toppings like fresh fruit, syrup, or whipped cream.

For a healthier option, try using whole wheat flour instead of all-purpose flour.

Non-fat Greek yogurt can be used, but it may result in slightly less creamy pancakes.

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.

These pancakes freeze well and can be reheated in a toaster or microwave.