Fluffy Greek Yogurt Pancakes with Mixed Berries

1.In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until thoroughly combined.

2.In a separate medium bowl, whisk together the Greek yogurt, milk, eggs, melted butter, and vanilla extract until smooth.

3.Pour the wet ingredients into the dry ingredients. Gently fold them together using a spatula until just combined. Do not overmix; a few lumps are acceptable for fluffier pancakes.

4.Heat a large non-stick griddle or skillet over medium heat (about 175°C). Lightly brush the surface with melted butter.

5.Pour 1/4 cup of batter onto the hot griddle for each pancake, leaving space between them.

6.Cook for 2 to 3 minutes per side. Flip the pancakes when bubbles start to form on the surface and the edges look set.

7.Cook the second side for another 1 to 2 minutes until golden brown and cooked through.

8.Transfer the cooked pancakes to a plate and keep warm while you cook the remaining batter.

9.To serve, stack 2-3 pancakes per serving. Top generously with the fresh mixed berries, a light dusting of powdered sugar if desired, and a generous drizzle of maple syrup.