Ingredients:

  • 1 cup (225g) Greek yogurt, plain or vanilla
  • 2 large eggs
  • 1/4 cup (60ml) whole milk
  • 1 tsp vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tbsp honey
  • 1/2 cup (90g) semi-sweet chocolate chips
  • 1.5 tbsp unsalted butter

Instructions:

  1. In a large bowl, whisk the Greek yogurt, eggs, honey, and vanilla extract until the mixture is smooth and aerated. If the yogurt is thick, whisk in the milk one tablespoon at a time until a velvety custard consistency is reached.
  2. In a separate medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution and no bitter clumps.
  3. Gently fold the dry ingredients into the wet base using a silicone spatula. Stop as soon as no flour streaks remain to avoid over-developing gluten.
  4. Carefully fold in the chocolate chips.
  5. Heat a non-stick griddle or cast-iron skillet over medium-low heat and melt the butter to coat the surface.
  6. Ladle approximately 1/4 cup of batter per pancake onto the griddle. Cook until bubbles form on the surface and edges appear set, then flip and cook until golden brown (about 2 minutes per side).