Steps

• 1 Combine flour, sugar, baking powder, baking soda, cinnamon, and salt in a large mixing bowl. Whisk until thoroughly mixed.
  
• 2 Combine eggs, pure vanilla extract, and lemon zest in a separate mixing bowl, and whisk until thoroughly combined.
  
• 3 Use a rubber spatula to transfer the wet ingredients into the bowl of dry ingredients and mix until a very rough batter forms. Stir in the Greek yogurt until the batter is well blended.

  Note: the batter will be very thick.

  
• 4 Fold the blueberries into the batter.
  
• 5 Heat a large non-stick pan over medium heat. Scoop ¼ cup of batter into the pan and use the spatula to spread it into a thin, circular layer about ½” thick. Repeat with another scoop of batter, leaving about an inch between each pancake.
  
• 6 Cook pancakes for 2-3 minutes until browned, then flip and cook another 1-2 minutes until browned. Repeat with remaining pancake batter.
• 7 Transfer cooked pancakes onto a Chinet Classic® Compartment Plate. Serve pancakes warm and top them with butter and maple syrup.
  
• 8 Leftover pancakes can be stored in a zip-top bag or airtight container in the refrigerator for 2-3 days. To reheat, cook leftover pancakes in a non-stick pan over medium-low heat for about two minutes per side until warmed through.