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.
Turn when bubbles form on top and cook until the second side is golden brown.
To freeze, arrange cooled pancakes in a single layer on baking sheets. Freeze overnight or until frozen.
Transfer to a re-sealable plastic freezer bag (May be frozen for up to 2 months).
To use frozen pancakes: Place pancakes on a microwave-safe plate; microwave on high for 40-50 seconds or until heated through.