Yogurt Pancakes

1 1/2 cups (about 6 1/2 ounces) all-purpose flour
6 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cup plain yogurt
3/4 cup whole milk
6 tablespoons (3 ounces) unsalted butter, melted and cooled, plus more for the pan
2 large eggs, at room temperature
1/2 teaspoon pure vanilla extract
Pure maple syrup, warmed, for serving
Fresh berries, for serving

Preheat the oven to 200 degrees F; line a rimmed baking sheet with parchment paper and have it ready to hold the cooked pancakes and keep them warm.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
In a separate large bowl, whisk together the yogurt, milk, butter, eggs, and vanilla. Fold the flour mixture into the yogurt mixture until just combined. A few lumps are fine.
In a large skillet or griddle, melt a pat of butter over medium heat until the foaming subsides. Ladle a scant 1/4 cup of the batter into the pan at a time, leaving space between each pancake (the pancakes will expand). When the pancakes get dry around the edges and large bubbles form at the top of the pancake, 3 to 4 minutes, flip the pancakes and cook until light golden brown underneath, 2 to 3 minutes more. Adjust the heat as needed to cook the pancakes through without burning. Transfer the cooked pancakes to the prepared pan and keep warm in the oven. Serve warm, with plenty of warm maple syrup and fresh berries on the side.