Follow these steps for perfect results
eggs
large
vanilla
sugar
granulated
flour
all-purpose
baking soda
salt
Greek yogurt
plain
In a medium bowl, whisk together eggs and vanilla.
Set aside the egg mixture.
In a separate large bowl, mix together flour, sugar, baking soda, and salt.
Mix the Greek yogurt with the dry ingredients until just combined.
Whisk in the egg mixture to create the batter.
Drop batter by 1/4 cup servings onto a hot griddle.
Cook on the first side until bubbles start to form on the surface and edges are starting to brown.
Flip to the other side and cook for a couple of minutes until fully set.
Serve immediately with butter and maple syrup.
Expert advice for the best results
For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking.
Do not overmix the batter; a few lumps are okay.
Use a lightly oiled griddle for best results.
Everything you need to know before you start
10 minutes
Batter can be made ahead and stored in the refrigerator for up to 24 hours.
Stack pancakes high and top with butter, maple syrup, and fresh berries.
Serve with maple syrup, butter, fresh fruit, or whipped cream.
Pair with a side of crispy bacon or sausage.
Freshly squeezed
Classic brunch cocktail
Discover the story behind this recipe
Breakfast staple
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