Preparation Steps

• In a medium bowl whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
• In a separate larger bowl beat the eggs lightly, then stir in the Greek yogurt, milk, vanilla, lemon zest, and the cooled melted butter until smooth.
• Pour the dry mix into the wet ingredients and fold with a spatula until just combined — a few small lumps are fine. Avoid overmixing to keep pancakes tender.
• Let the batter rest 8 to 10 minutes at room temperature. This hydrates the flour and lets the leaveners start working, which gives a lighter crumb.
• Heat a nonstick or cast-iron skillet over medium-low. Add about 1 tsp butter and wipe the surface with a paper towel to create an even, thin coating.
• Using a 1/4-cup measure, pour batter into the skillet, spacing pancakes so they don’t touch. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes.
• Lower the heat to low, cover the skillet for 30 to 45 seconds to gently steam the centers, then uncover and flip each pancake. Cook 1 to 2 minutes more until golden and cooked through.
• Transfer finished pancakes to a wire rack set over a baking sheet and keep warm in a 200°F oven while you cook the remaining batter. Add a little more butter to the skillet as needed.
• Stack pancakes, top with a dollop of Greek yogurt, berries, and a drizzle of maple syrup, and serve immediately.