Whisk dry ingredients together in a small bowl. Set aside.
In a mixing bowl, gently whisk together the oil, eggs, vanilla, yogurt and milk.
At this point, begin to heat a griddle or cast-iron pan over medium-low heat.
Add the dry ingredients to the wet, ½ cup at a time, stirring gently with a spatula until just combined. (it might be a little lumpy, which is OK). Let batter sit 5 minutes.
Rub your griddle with butter, then use a ladle or small measuring cup to pour out the pancakes.
Cook cakes for 2-3 minutes or until tiny bubbles begin to form, then flip and cook another 1-2 minutes.
Serve immediately, or keep pancakes in a baking dish in a low oven (200 degrees).
Best served with butter, syrup, jam, fresh fruit, a dollop of Greek yogurt and/or whipped cream.
Notes
You can use regular white flour for these. I just like whole wheat pastry flour or white whole wheat flour because they offer more fiber & nutrients but still have the fluffy texture of refined flour.
Recipe by Eating Made Easy at https://eating-made-easy.com/fluffy-greek-yogurt-pancakes/