Moist, spongy, and light pancakes! And no whipping of egg whites required. These Greek Yogurt Pancakes are undeniably my new favourite.
In a medium size bowl, whisk together the eggs, Greek yogurt, milk, and vanilla. Set aside.
In a large bowl, stir together the flour, sugar, baking soda, and salt. Add the wet ingredients to the dry ingredients and stir until just moistened.
Heat a griddle to medium heat and grease lightly with butter. Using a 1/4 cup measuring scoop, pour pancake batter onto the griddle. Cook until tiny bubbles appear on the surface, about 2 minutes. Flip and cook until the other side is golden brown, about 1-2 minutes.
Serve pancakes hot with maple syrup and fresh berries, if desired.