Greek Yogurt Pancakes

Instructions

1. Mix Dry Ingredients
   In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined and free of lumps.
2. Prepare Wet Ingredients
   In a separate bowl, mix the Greek yogurt, beaten eggs, vanilla extract, and melted butter until smooth. The mixture should have a uniform consistency.
3. Combine the Batter
   Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Be careful not to overmix - a few small lumps are fine. If the batter seems too thick, add milk one tablespoon at a time until desired consistency is reached.
4. Heat the Pan
   Heat a large non-stick skillet or griddle over medium heat. Add a small amount of butter and spread it evenly across the cooking surface.
5. Cook the Pancakes
   Using a 1/4 cup measuring cup, pour batter onto the hot skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown and cooked through.
6. Keep Warm and Repeat
   Transfer cooked pancakes to a plate and cover loosely with foil to keep warm. Repeat with remaining batter, adding more butter to the pan as needed between batches.
7. Serve
   Stack pancakes on serving plates, top with fresh berries if desired, and drizzle with maple syrup. Serve immediately while still warm.