In a large bowl, whisk together yogurt, milk, eggs, syrup, and vanilla. In a second bowl, whisk together flour, baking soda, baking powder, and salt. Add flour mixture to yogurt mixture and mix to combine (batter should be like thick papier-mâché). Heat a large nonstick skillet on medium (see tip below). Check heat by sprinkling with water — when water bubbles and evaporates immediately, pan is ready. Spoon in enough batter to make 3 to 4 medium pancakes (about 2 tablespoons each) or many smaller ones (about 1 tablespoon each) and cook pancakes until bubbles begin to appear around edges and in centers. Using a spatula, peek under the pancakes to check that they are golden brown, then carefully flip. Cook about 1 minute more depending on size. Transfer to wire rack and cover loosely with foil to keep warm or serve immediately, topped with yogurt, strawberries, blueberries and syrup.