YOGURT BLUEBERRY PANCAKES

2 cups all-purpose flour
1/4 teaspoon ground cinnamon
4 teaspoons baking powder
1 teaspoon salt
3 tablespoons honey
1 cup milk
1 cup whole milk plain Greek style yogurt
2 eggs, lightly beaten
1/2 cup blueberries (frozen or fresh)
butter for pan

Whisk together flour, cinnamon, baking powder and salt in a large mixing bowl.
In a separate bowl, beat together honey, milk, yogurt and eggs; add to dry ingredients and mix until just combined. Do not over mix. Fold in blueberries
Heat skillet over medium heat. Add just enough butter to coat skillet.
Ladle batter in 1/3 cups onto hot skillet, swirl batter to create circle about 6-inches round. Cook until bubbles begin to appear in the batter. Carefully flip then cook until done, about another 1-2 minutes. Adjust cook time if necessary. Repeat for remainder of batter adding butter to skillet when needed.
Makes about 12 (6-inch) pancakes.

recipe source here