In a medium bowl, whisk together 1 cup plain Greek yogurt, 2 large eggs, 1/2 cup milk, 1 teaspoon vanilla, and 1–2 tablespoons sugar (or honey/maple). The mixture should be smooth and pourable.

In a separate bowl, stir together 1 cup flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.

Add the dry ingredients to the wet. Gently fold until just combined. Stop when you see a few small streaks of flour; overmixing makes pancakes tough.

If the batter seems very thick, add a splash more milk. It should slowly ribbon off a spoon, not clump.

Preheat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.

Pour 1/4 cup batter per pancake. If using mix-ins, sprinkle them on top of the batter in the pan rather than stirring into the bowl.

Cook until bubbles form and edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden and cooked through.

Keep finished pancakes warm in a low oven (200°F/95°C) while you finish the batch. Serve with fruit, maple syrup, or a dollop of yogurt.