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In a large bowl mix together the Greek yogurt, eggs, lemon juice, lemon zest, and vanilla until smooth.
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In another bowl mix sugar, all-purpose flour, baking powder, baking soda, salt, and cinnamon.
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Add the flour mixture to the egg mixture and stir until fully combined with no lumps.
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If the batter is too thick, add milk 1 tablespoon at a time.
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Preheat an electric griddle to 350 degrees F or place a non-stick skillet over medium-high heat.
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Add the butter and melt it by moving it around to fully coat the cooking surface.
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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.
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Flip and cook for 2-4 minutes on the other side, or until golden brown.
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Serve with syrup and fresh fruit.