In a bowl, combine the flour, baking powder, cinnamon, baking soda, and salt. Mix well.
Rinse the blueberries under cold water, shaking off as much excess water as possible, then add to the flour mixture. It’s okay if the blueberries are slightly wet as it’ll help the flour to stick better! Set aside.
In a separate bowl, combine the sugar and lemon zest. Rub together with your fingertips for 30 seconds to release the essential oils.
Add the eggs and olive oil to whisk vigorously for 1 minute.
Add the milk, lemon juice, and yogurt. Whisk vigorously for 30 seconds, or until very smooth.
Add the flour-blueberry mixture then mix until well-combined with a spatula.
Heat up a griddle over medium heat. Grease very generously with butter as this will help give the browned, crisp pancake edges.
Using ¼ cup to ⅓ cup batter per pancake, cook until you begin to see bubbles form on top and the edges are browned, about 2-3 minutes. Flip to cook an additional 1-2 minutes. Gently press on the center of the pancake to see if it’s firm or not. If it’s firm, it’s fully cooked through!
Enjoy the pancakes warm with maple syrup, fresh blueberries and kiwi, as well as BUBBL’R triple berry breez’r for a complementary refreshment!
