Whole Wheat Pancakes with Greek Yogurt

Whisk the eggs and sugar together in a large bowl. Add the oil and vanilla and whisk to combine.

In a measuring cup or small bowl, combine the yogurt and milk. Add it to the egg mixture and whisk to combine.

In a separate medium bowl, whisk the flour, baking powder, salt, and baking soda. Add the dry ingredients to the wet ingredients and mix until just combined; the batter will be lumpy. Do not overmix. Let the batter sit for 10 minutes.

In the meantime, heat a griddle pan over medium heat. Lightly coat with oil. Pour batter in the pan in four places. Cook until the edges are set and bubbles on the surface are just beginning to break, about 2 minutes. Flip the pancakes and cook until the second side is golden brown, 1-2 minutes.