Ingredients:

  • 1 1/2 cups All-Purpose Flour (180 grams)
  • 2 Tablespoons Granulated Sugar (25 grams)
  • 1 1/2 teaspoons Baking Powder (7.5 grams)
  • 1/2 teaspoon Baking Soda (2.5 grams)
  • 1/4 teaspoon Fine Sea Salt (1.5 grams)
  • 2 Large Eggs (Room temperature preferred)
  • 1 cup Full-Fat Plain Greek Yogurt (240 grams)
  • 1/2 cup Milk (Whole or 2%) (120 ml)
  • 4 Tablespoons Unsalted Butter (55 grams), melted and slightly cooled
  • 1 teaspoon Vanilla Extract (5 ml)
  • Butter or Neutral Oil, for greasing

Instructions:

  1. Melt the 4 Tbsp of butter in a small saucepan or microwave and set aside to cool slightly.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Whisk vigorously for about 30 seconds to ensure the leavening agents are perfectly distributed.
  3. In a separate large bowl, lightly whisk the eggs until just combined. Add the Greek yogurt, milk, and vanilla extract. Whisk until mostly smooth.
  4. Stream the slightly cooled melted butter into the wet mixture, whisking gently until incorporated.
  5. Pour the entire wet mixture into the dry ingredients bowl. Using a rubber spatula, fold the ingredients together until they are just combined. Stop mixing when streaks of flour remain. Do not overmix.
  6. Let the batter rest at room temperature for 10–15 minutes. This allows the gluten to relax and leaveners to activate, guaranteeing maximum fluffiness.
  7. Heat a griddle or large non-stick pan over medium-low heat. Brush the griddle very lightly with butter or oil.
  8. Pour ¼ cup of batter per pancake onto the prepared griddle, leaving space between them.
  9. Cook for 2–3 minutes until the edges appear set and bubbles form and pop across the surface of the pancake.
  10. Flip the pancakes using a thin spatula. Cook for another 1–2 minutes on the second side until golden brown and cooked through.
  11. Transfer the cooked pancakes to a wire rack or a plate tented with foil to keep them warm while you finish the batch.