Fluffy Greek Yogurt Pancakes with Fresh Strawberries

Wash 1 1/2 cups of fresh strawberries under cold water, remove the green leafy hulls, and slice them thinly. Place them in a small serving bowl and set aside.

In a large mixing bowl, whisk together 1 1/2 cups of all-purpose flour, 2 tablespoons of granulated sugar, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt until well combined.

In a separate medium bowl, whisk together 1 cup of plain Greek yogurt, 1/2 cup of whole milk, 2 large eggs, 1 1/2 teaspoons of vanilla extract, and 2 tablespoons of melted unsalted butter until the wet mixture is completely smooth.

Pour the wet mixture into the dry flour mixture. Using a rubber spatula, gently fold the ingredients together just until combined. The batter will be thick and slightly lumpy; do not overmix, or the pancakes will lose their fluffiness.

Heat a large non-stick griddle or skillet over medium-low heat. Melt the remaining 1 tablespoon of unsalted butter to lightly coat the cooking surface.

Using a measuring cup, scoop 1/3 cup of pancake batter per pancake onto the hot griddle, leaving space between them to expand.

Cook for 3 to 4 minutes, until bubbles begin to form and pop on the surface and the edges of the pancakes look set and dry.

Carefully flip each pancake with a wide spatula and cook the second side for another 2 to 3 minutes, until golden brown and cooked through to the center.

Transfer the cooked pancakes to plates and repeat with any remaining batter. Serve immediately topped with the sliced strawberries and a generous drizzle of 1/2 cup of maple syrup.