Ingredients:

  • 1/2 cup (120g) plain full-fat Greek yogurt
  • 1 large (50g) egg
  • 1 cup (125g) all-purpose flour
  • 1 tsp (5g) baking powder
  • 1 tbsp (12g) honey or maple syrup
  • 1/2 tsp (2g) vanilla extract
  • 1 tbsp (15ml) milk
  • 1 tbsp (15g) unsalted butter

Instructions:

  1. In a medium bowl, whisk together the Greek yogurt, egg, vanilla, and sweetener until the mixture is smooth and velvety.
  2. Sift in the flour and baking powder. Stir gently until just combined—stop as soon as the flour streaks disappear to avoid overworking the gluten.
  3. Heat a skillet over medium-low heat and melt the butter until it bubbles slightly.
  4. Scoop about 2 tablespoons of batter per pancake onto the pan. Wait until small bubbles form on the surface and the edges look set and matte.
  5. Carefully flip the pancake in one quick motion and cook for another 1–2 minutes until a uniform golden-brown.
  6. Remove from heat and let them rest for 60 seconds to allow the internal steam to set the fluffy structure.