Sift the dry ingredients (flour through salt) together into a large bowl.
In separate bowl, whisk together the wet ingredients (yogurt through vanilla). Pour into the dry ingredients and mix until just combined. The mixture should be thick but not paste-like. If it seems too thick, gently stir in more milk, 2 Tbsp at a time.
Let sit for 10 minutes to combine. After sitting, the batter should be fluffy.
Preheat a skillet or griddle over medium-low heat. (If you're not working with a large griddle, I like to place a baking sheet in the oven and preheat to 200 so I can keep the finished pancakes warm as I go.) Add a pat of butter to the skillet and swirl to coat. Using a 1/4 cup measuring cup, drop small scoops of batter onto the skillet. You may have to gently spread the pancakes a bit as the batter will be quite thick. Cook until bubbles form in the surface of the pancake and the underside is golden-brown. Flip and cook until golden-brown on both sides.
Serve with maple syrup and raspberries, or your favorite toppings. Enjoy!
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2014/02/whole-wheat-greek-yogurt-pancakes/