In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the yogurt, buttermilk and eggs and whisk vigorously to combine.
Preheat a large skillet over medium heat for several minutes (if using an electric burner, lower heat might work best). Lightly grease the pan with vegetable oil. Use a 3 or 4 ounce ladle to pour the batter evenly onto the skillet, 2 inches apart, and cook the pancakes until they have a few bubbles on top, approximately 2 minutes, then flip and cook for an additional minute.
Repeat with the remaining batter.
Serve warm with your favorite toppings.
I used Snowville Creamery yogurt, which I highly recommend if you can find it in your stores; it's very flavorful for plain yogurt. You can use a thicker greek yogurt in this recipe but will want to add a few tablespoons of extra milk to thin out the batter until it's a proper pancake batter consistency. You can also try using flavored yogurts but keep in mind that those are typically sweetened so the pancakes will be sweeter.