In a large bowl, whisk together flour, sugar, baking powder, baking soda, ground cinnamon and salt. In a medium bowl, whisk together eggs, yogurt and milk. Stir the wet ingredients into the dry until evenly incorporated (don't overmix though!). Stir in butter. Let batter rest for 15 minutes.
Preheat a skillet or griddle over medium-high heat, and brush lightly with butter. Ladle pools of batter on to the hot skillet and cook until you see bubbles forming on the surface of the pancake. Flip and then cook for 1 to 2 minutes more. Repeat with remaining batter.
To serve, top each stack of pancakes with fresh blueberries, raspberries, strawberries and cherries. Enjoy with plenty of maple syrup!