In a large bowl, mix the Greek yogurt, eggs, lemon juice, lemon zest, and vanilla until everything is smooth and well combined. Take a moment to enjoy the aroma of the fresh ingredients as you whisk.
In another bowl, combine the granulated sugar, oat flour, baking powder, baking soda, salt, and cinnamon. Stir well to ensure even distribution of the dry ingredients.
Now, add the dry ingredients to the wet mixture. Stir gently until the batter is just combined. Don’t worry about a few lumps; it’s better than overmixing!
If the batter seems too thick, gradually add milk, one tablespoon at a time, until you reach your desired consistency. Aim for a batter that drips slowly off a spoon.
Preheat your electric grill to 350 degrees F, or heat a non-stick skillet over medium-high heat. A hot surface is crucial for the perfect pancake.
Once hot, add butter to the pan and swirl it around to coat the surface. This step prevents sticking and adds a lovely flavor.
Using a measuring cup, pour about ¼ cup of pancake batter onto the skillet for each pancake. Top each one with 4 to 5 blueberries.
Cook until you see bubbles forming on top of the pancakes, and the edges start to look set, about 2 to 4 minutes. This is a sign they are ready to flip!
Flip the pancakes carefully and cook for another 2 to 4 minutes on the other side until they are golden brown. Keep an eye on them to prevent burning.
Once done, transfer the pancakes to a plate. Serve warm with your favorite syrup and fresh fruit on top. Enjoy each fluffy, blueberry-filled bite!
