Whisk the eggs, the honey, vanilla, and yogurt in a bowl. In a separate bowl, mix the flour, cinnamon, salt, and baking powder. Combine by stirring the dry mixture into the wet. Add in 3/4 cup of the blueberries.
Cook the pancakes over medium heat by dropping a heaping 1/4 cup of the batter onto a nonstick frying pan, sprayed with cooking spray. Cook for 3 minutes or until bubbles shape on top and the underside is brown. Flip and cook for another 3 minutes. Repeat with the remaining batter.
Top of with the remaining blueberries, peanut butter and 1/2 tablespoon of honey on top of each serving.