In a small bowl, combine the flour, sugar, baking powder and baking soda. In another bowl, whisk the eggs, yogurt and water. Stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Sprinkle with chocolate chips or cranberries if desired. Turn when bubbles form on top; cook until the second side is golden brown. Serve with bananas or pecans if desired.
Stacy's Notes: Made these October 2009, modified slightly from the Taste of Home website. I made the following changes - used 2 "cups" of plain yogurt, used a dry measuring cup and didn't quite fill the last cup, because it seemed like an awful lot of yogurt for me. Since I used plain nonfat yogurt and I like to add vanilla to my pancake batter anyway, I added a couple of good splashes of vanilla. Also, after I poured the batter onto the griddle, I added about 10 chocolate chips per pancake, so ours were chocolate chip pancakes! Good, make again. Good way to use up extra yogurt.
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