Fluffy Greek Yogurt Lemon Pancakes with Maple

Steps

1. Melt the butter and set it aside; you will use about two-thirds in the batter and the remaining third for greasing the skillet.
2. In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt and lemon zest.
3. In a second bowl, whisk the Greek yogurt, milk, egg yolks, vanilla and two-thirds of the melted butter until smooth.
4. In a clean bowl, beat the egg whites until they hold soft peaks.
5. Pour the yogurt mixture into the flour mixture and stir just until no dry streaks remain; a few lumps are fine.
6. Gently fold the beaten egg whites into the batter in two additions, keeping it airy. Let it rest 5 minutes.
7. Heat a nonstick skillet over medium-low heat and brush lightly with some of the remaining melted butter.
8. Scoop about 1/3 cup batter per pancake into the skillet and cook 2 to 3 minutes, until bubbles form and edges look set.
9. Flip and cook 1 to 2 minutes more, until golden and the centers spring back and reach 160°F (71°C). Repeat with the remaining batter, brushing the skillet with the rest of the melted butter as needed.
10. Warm the maple syrup in a small pan or microwave and drizzle it over the stacked pancakes to serve.