In a large bowl, whisk together the Greek yogurt, milk, eggs, honey, and vanilla extract until smooth. The mixture should be creamy with no lumps.

Add the all-purpose flour, baking powder, and salt. Gently whisk until just combined; a few small lumps are fine—don't overmix!

Fold in the blueberries carefully, or for a fun twist, sprinkle them onto each pancake after pouring the batter into the pan.

Preheat a non-stick skillet over medium-high heat until it's hot. Add a few drops of light olive oil and wipe it around to coat the surface evenly.

Lower the heat to medium. Pour ¼ to ⅓ cup of batter per pancake onto the skillet. Cook for 3 to 4 minutes, until bubbles form on the surface and the edges look set.

If pancakes brown too fast, lower the heat to medium-low. Cut the first pancake in half to ensure it is fully cooked inside before removing from the pan.

Wipe the pan between batches and lightly oil it again if necessary. Keep the pancakes warm in a 120°F (50°C) oven until you're ready to serve them.