In a large bowl, whisk together flour, baking powder, baking soda and salt.
In another bowl, whisk together eggs, milk, 2/3 cup yogurt, honey, oil and lemon zest; gently fold in chopped strawberries.
Add wet ingredients to dry ingredients; stir until just combined.
Coat a large nonstick skillet or griddle with cooking spray; heat over medium heat. Spoon 1/4 cup batter onto griddle for each pancake; cook through, flipping once, about 2 to 4 minutes per side. Set aside cooked pancakes, cover to keep warm (or put in a low temperature oven) and repeat with remaining ingredients. Serve pancakes topped with remaining yogurt and diced strawberries; garnish with lemon zest. Yields 2 pancakes, 1 tablespoon yogurt and 1 tablespoon diced strawberries per serving.