In a large bowl mix together the Greek yogurt, eggs, lemon juice, lemon zest, and vanilla until smooth.

In another bowl mix sugar, all-purpose flour, baking powder, baking soda, salt, and cinnamon.

Add the flour mixture to the egg mixture and stir until fully combined with no lumps.

If the batter is too thick, add milk 1 tablespoon at a time.

Preheat an electric griddle to 350 degrees F or place a non-stick skillet over medium-high heat.

Add the butter and melt it by moving it around to fully coat the cooking surface.

Pour ¼ cup portions of pancake batter, add 4-5 blueberries onto the pancake and cook until bubbles start forming and the sides become set about 2-4 minutes.

Flip and cook for 2-4 minutes on the other side, or until golden brown.

Serve with syrup and fresh fruit.