In a medium mixing bowl, whisk together 2 eggs, 1 teaspoon vanilla, 110 grams butter, 245 grams Greek yogurt, 120 millilitres milk till properly combined then stir in ⅛ teaspoon ground cinnamon, ⅕ teaspoon salt and 2 tablespoons sugar.
Gently fold in 240 grams all purpose flour and 1 tablespoon baking powder taking care not to over mix till mostly combined.
Grease the skillet with a small knob of butter then place on medium heat. Use a ladle to scoop portions of batter onto the skillet. Cook till small bubbles pop and the bottom turns golden brown then flip and cook the other side. Repeat with the rest of the batter.
Notes
If you have run out of baking powder, use 2 teaspoons baking soda/soda bicarbonate plus 1 teaspoon lemon juice.Use a cast iron or non-stick skillet.This batter is thicker than regular pancake batter so you will need to scoop it out onto the skillet. The thicker batter makes the pancake easier to flip.Wait till small bubbles form on the surface of the pancake before turning over.Don't worry about thick edges, the pancake will have cooked through once both sides are done.