In a large mixing bowl, crack the 2 large eggs and whisk them until well beaten. Add the 4 tablespoons of milk and the 5.3 oz container of vanilla Greek yogurt. Mix until smooth and creamy.
In a separate bowl, combine the 3/4 cup all-purpose flour and 1 teaspoon of baking powder. Stir to mix the dry ingredients together.
Gradually add the dry mixture to the wet ingredients. Gently fold until just combined; a few lumps are fine. If the batter seems too thick, add a little more milk until you reach your desired consistency.
Preheat your non-stick skillet or griddle over medium heat. Add a small amount of coconut oil, light olive oil, or butter to the pan and let it melt.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for an additional 1-2 minutes until golden brown.
Serve your pancakes warm with your favorite toppings like fresh fruit, maple syrup, or a dollop of additional Greek yogurt.
