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1
Bring the pineapple juice and blueberries to a boil in a small saucepan.
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2
Cook until the blueberries soften and pop and the juice is thickened and syrupy, about 15 minutes.
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3
Stir in the peaches and cook for 5 more minutes.
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4
Remove from the heat and set aside.
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5
Meanwhile, whisk the yogurt, eggs, sugar and zest in a large bowl until combined.
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6
Mix together the flour, baking soda and 1/2 teaspoon salt in a small bowl and fold into the yogurt mixture until combined.
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7
Heat a large nonstick skillet or griddle over medium heat and coat with cooking spray.
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8
Working in batches, pour the batter about 1/4 cup at a time, evenly spacing the pancakes, onto the skillet or griddle.
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9
Cook until the tops are bubbly and look slightly dry, 2 to 3 minutes, then flip carefully and cook until golden and cooked through, 2 to 3 minutes more.
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10
Repeat with more cooking spray and the remaining batter.
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11
Serve the pancakes hot with the blueberry-peach sauce.
