In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Creating an even mixture of these dry ingredients first is key to a uniform rise.

In a separate medium bowl, whisk together the Greek yogurt, eggs, milk, maple syrup (or honey), and vanilla extract. Continue to whisk until completely smooth and well combined.

Pour the wet ingredients into the bowl with the dry ingredients. Use a whisk or spatula to gently fold the ingredients together only until just combined. A few small lumps are perfectly okay.

Let the prepared pancake batter rest on the counter for about 5-10 minutes. This allows the gluten to relax and the leavening agents to start working their magic.

Heat a non-stick skillet or griddle over medium-low heat and lightly grease it with butter or coconut oil. Pour about ¼ cup of the batter onto the hot griddle for each pancake.

Cook for about 2-3 minutes on the first side, or until you see bubbles forming on the surface and the edges look set.

Once the bubbles start to pop, carefully flip the pancakes. Cook for another 1-2 minutes on the second side, until they are beautifully golden brown and cooked through.

Serve the pancakes hot off the griddle, stacked high with your favorite healthy toppings.