In a large mixing bowl, combine the flour, sugar, baking powder and salt. Set aside.
In a separate bowl combine the yogurt and milk with a whisk. Add in the vanilla and stir.
Lightly beat the eggs before adding them to the yogurt/milk mix. Stir them into the mix.
Pour the yogurt mix into the dry ingredients and stir until just incorporated - I use a fork to stir it together. Small lumps are ok, do not over stir.Batter will be thick.
Heat a pan over medium heat. To test if the pan is hot enough, splash a couple of drops of water on it. If the water "dances", your pan is hot enough for the pancakes.
Spoon batter out into desired sized pancakes on the pan. I do 4 heaping spoons (the spoon we use for our table setting.)
Cook for 1½-2 minutes before flipping. All stoves and pans are different. Once it starts to have popped air bubbles like in the picture, it is time to flip.Once you flip, cook for another 1½-2 minutes and remove from heat.
We like to serve them with maple syrup and fruit, but serve them how you would like.
Notes
Nutritional values are an estimate and so is the amount of servings. Tho it isn't a crucial step in this recipe if in a hurry, but I like to take the yogurt, milk and eggs out of the fridge for about a half hour before making these. I find it mixes better, but in a hurry on a busy morning it will be ok without taking them out.I use homemade yogurt but you can use your favorite plain yogurt - Greek or regular is ok. It is just recommended to use plain because of the sugar content in flavored yogurt.