Very Berry Pancakes with Mixed Berries and Maple-Yogurt Topping

Sift together the flour, baking powder, baking soda, sugar and salt in a large bowl. Whisk together the eggs, buttermilk and melted butter. Combine the wet and dry ingredients and whisk until just combined (batter will be slightly lumpy).

Heat a griddle or cast-iron skillet over medium-high heat and brush griddle with additional melted butter. Measure out pancake batter 1/3 cup at a time and pour in batches into griddle or skillet Cook until edges brown and bubbles form around edges and center of pancakes, 2-3 minutes per side. Flip and continue cooking.

Combine yogurt, maple syrup and lemon zest in a bowl. Serve over Very Berry Pancakes.

Note: If batter becomes too thick, loosen with additional buttermilk, adding 1 tablespoon at a time, If you like sweeter pancakes, add an additional tablespoon of sugar to the batter.