1. In a bowl whisk together Greek yogurt, eggs, milk, honey or maple syrup, and vanilla until smooth.

2. In a separate bowl whisk flour, baking powder, and salt to distribute leavening.

3. Make a well in the dry ingredients and pour in the wet mixture, gently folding until just combined and slightly lumpy.

4. Adjust batter consistency with extra milk or flour so it drips slowly from a ladle.

5. Let batter rest for five minutes to hydrate and activate baking powder.

6. Heat a nonstick skillet over medium heat and lightly grease with oil or butter.

7. Pour 1/4 cup batter onto the skillet and cook until bubbles appear and edges set, about 2–3 minutes.

8. Flip pancakes and cook for another 1–2 minutes until golden and cooked through.

9. Keep cooked pancakes warm in a low oven or covered with a towel while cooking the rest.

10. Serve warm topped with maple syrup, fresh berries, nuts, or a dollop of Greek yogurt.