Shred 3/4 of the cheese; dice remaining quarter and set all aside.
In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Stir in shredded cheese.
In a small bowl, lightly beat eggs; stir in yogurt, milk and butter. Combine the with the dry ingredients; stir just until moistened (batter will be thick).
For each pancake spread 1 heaping tablespoon on a hot, lightly greased fry pan. Cook overn medium heat until bubbles appear in the surface. Flip and brown underside.
Pour honey over each serving and garnish with diced cheese.