Preheat a large griddle or large skillet to low-medium heat.
In a large bowl whisk together the flour, baking powder, baking soda, salt & sugar.
In a separate bowl whisk the eggs. Then whisk in the yogurt and milk.
Gently fold the wet ingredients into the flour mixture using a rubber spatula or wooden spoon. The batter will be a little lumpy.
Gently fold in the blueberries.
Lightly grease your griddle or skillet with oil or non-stick cooking spray.
For each pancake, pour ¼ cup of batter onto the griddle. Fry for 2-3 minutes, or until you see a few air bubbles on the uncooked side. Flip and continue to fry for 1-2 minutes on the second side or until golden.
Repeat with the remaining batter.
Serve warm with fresh blueberries, blueberry or maple syrup, whipped cream or whatever toppings you prefer.
Using frozen blueberries: You’ll want to thaw the blueberries first and pat them dry to remove any excess moisture.Make Ahead: Pancake batter can be made in advance! Cover the batter and store it in the fridge for up to 3 days. For best results, wait to fold in the blueberries until right before cooking.Storage: Once the pancakes are cooled, wrap leftovers tightly in plastic wrap or store in an airtight container in the fridge for up to 4 days. Pancakes can also be frozen in freezer bags or containers for up to 3 months.Reheating - While you can reheat pancakes in the microwave, for best results I recommend using the oven. Add your pancakes to a lined baking sheet and reheat in a 350 degrees F oven for 5-10 minutes until warmed.