Fluffy Pineapple Ginger Pancakes

Steps

1. Prepare first: finely chop the pineapple, melt the butter and let it cool slightly, and separate the eggs into two bowls.
2. In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt and ground ginger.
3. In a second bowl, whisk the egg yolks with the buttermilk, Greek yogurt, melted butter and vanilla.
4. Beat the egg whites with a clean whisk until soft peaks form, about 3 minutes.
5. Pour the buttermilk mixture into the flour mixture and stir just until no dry flour remains; a few lumps are fine.
6. Fold in the chopped pineapple, then gently fold in the beaten egg whites in two additions so the batter stays airy. Let it rest 5 minutes.
7. Heat a large skillet over medium-low heat and brush it with about a quarter of the canola oil.
8. Pour about 1/3 cup of batter per pancake and cook until bubbles form and the edges look set, 2 to 3 minutes; flip and cook 1 to 2 minutes more, until golden and the centers spring back when pressed.
9. Repeat with the remaining batter, brushing the skillet with another quarter of the canola oil before each of the next three batches, so all the oil is used. Serve warm.