Heat a griddle or large frying pan over medium-high heat. Once hot, reduce the heat to medium.

In a medium bowl, combine the flour, sugar, baking powder, baking soda, and kosher salt. Stir them together evenly.

In another medium bowl, whisk together the plain yogurt and eggs until smooth.

Add the yogurt and egg mixture to the dry ingredients. Stir gently to combine, then mix in the melted butter or vegetable oil. If the batter seems too thick, gradually stir in 1/4 to 1/3 cup whole milk until the desired consistency is reached.

Brush or spray a bit of oil onto the hot griddle or pan to prevent sticking.

Spoon the batter onto the pan in evenly sized rounds. Cook until bubbles form on the surface, approximately 2 minutes. Carefully flip each pancake and cook the other side until golden brown, another 2 minutes.

Transfer cooked pancakes to a platter or individual plates. Serve warm with salted butter, maple syrup, honey, or jam as desired.