Preheat your griddle or a large non-stick frying pan over medium-high heat.
Once hot, reduce the heat to medium. Test the temperature by sprinkling a few drops of water on it; they should sizzle but not evaporate immediately.
In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, beat the Greek yogurt and eggs until smooth.
Pour the yogurt mixture into the dry ingredients, stirring just until combined. Avoid overmixing.
Fold in the melted butter or coconut oil. If the batter seems too thick, gently stir in a splash of almond milk or water.
Lightly oil the griddle with a brush or spray. Pour 1/4 cup of batter for each pancake.
Cook until bubbles appear on the surface, about 2 minutes. Flip with a spatula and cook for another 2 minutes.