Yogurt Pancakes

01Method

1. 1

   Warm the oven to 200°F to hold finished pancakes while the rest of the batch cooks.

2. 2

   Prepare the batter: Combine the Greek yogurt, eggs, milk, and melted butter in a medium bowl and whisk until smooth. In a separate small bowl, mix together the flour, sugar, baking powder, and baking soda. Fold the dry mixture into the wet ingredients, stirring only until just incorporated — a few lumps are perfectly acceptable.

3. 3

   Cook the pancakes: Place a nonstick skillet or griddle over medium heat and coat lightly with butter. Scoop roughly a quarter-cup of batter per pancake onto the surface, spacing them slightly apart. Let them cook until bubbles appear across the top and the edges look firm, about 2 to 3 minutes, then flip and continue cooking until golden on the underside and cooked through, 1 to 2 minutes more.

4. 4

   Serve and store: Move finished pancakes to a baking sheet and hold in the warm oven until all the batter is used. Serve with toppings of your choice. Leftovers keep refrigerated in a sealed container for up to 4 days; reheat in a toaster or microwave. For longer storage, freeze in layers separated by parchment, seal in a freezer bag, and store for up to 2 months, reheating the same way.