In medium bowl with wire whisk or in food processor bowl with metal blade, combine all pancake ingredients; beat or process until smooth and well blended.
Heat nonstick griddle or large skillet to medium-low heat (325°F.). Lightly oil griddle. Spoon rounded tablespoons of batter onto hot griddle, spreading to form 3-inch pancakes. Cook until bubbles form on tops, and bottoms are golden brown. Carefully loosen with pancake turner; turn and brown other side.
Place pancakes on cookie sheet; keep warm in 250°F. oven. Repeat with remaining batter, coating griddle with oil between batches. Serve warm pancakes with yogurt and fruit.