Warm the pan: Place a nonstick skillet or griddle over medium heat. Let it preheat while you mix the batter. A properly heated pan helps the pancakes rise and brown evenly.

Mix the wet ingredients: In a medium bowl, whisk the Greek yogurt, eggs, vanilla, and sugar until smooth. The mixture should look creamy and glossy.

Combine the dry ingredients: In a separate small bowl, whisk the flour, baking powder, baking soda, and salt to break up any clumps and distribute the leaveners evenly.

Bring it together: Sprinkle the dry mixture over the wet mixture. Gently fold with a spatula just until you no longer see dry flour. If the batter seems very thick, stir in milk 1 tablespoon at a time until it slowly drops off a spoon. Do not overmix.

Grease the pan: Lightly coat the hot skillet with butter or oil. You want a thin, even layer—too much fat can cause uneven browning.

Portion the batter: Scoop about 1/4 cup of batter per pancake. If adding mix-ins like blueberries or chocolate chips, sprinkle them on top of each pancake immediately after pouring.

Cook the first side: Let the pancakes cook for 2–3 minutes, until bubbles form on the surface and the edges look set. Peek underneath; they should be a deep golden brown.

Flip and finish: Flip carefully and cook 1–2 more minutes. If they brown too fast, lower the heat. If they spread too much, your batter may be too thin—add a spoonful of flour to the remaining batter.

Serve hot: Stack on warm plates and top with butter, maple syrup, fruit, or yogurt. For extra texture, add toasted nuts or a sprinkle of granola.