In a medium bowl, whisk together 2 large eggs, the entire 5.3 oz container (about 2/3 cup) vanilla Greek yogurt, and 2 tablespoons of the milk until smooth.

In a separate bowl, stir 1 teaspoon baking powder into 3/4 cup all-purpose flour until evenly distributed.

Add the flour mixture to the wet ingredients and stir until just combined. If the batter is too thick to spoon or spread, add up to the remaining 2 tablespoons of milk (for a total of 4 Tbsp) until you reach your desired thickness. Do not overmix.

Heat a nonstick skillet or griddle over medium heat. Add a small amount of coconut oil (or light olive oil or butter) and swirl to coat the pan; the oil should be hot before you add batter.

Drop heaping tablespoonfuls of batter into the pan, leaving space between pancakes. Cook until edges look set and bubbles form on the surface, about 2 minutes, then flip and cook the second side until golden, about 1–2 minutes.

Transfer cooked pancakes to a plate and repeat with remaining batter, adding more oil to the pan as needed.