Preparation Steps

• In a medium bowl whisk together the protein powder, flour, baking powder, salt, and cinnamon until evenly combined and free of lumps.
• In a separate bowl or large liquid measuring cup, beat the eggs lightly then stir in the milk, oil, vanilla, maple syrup, and lemon zest until smooth.
• Pour the wet mixture into the dry ingredients and fold just until combined — a few small lumps are okay. If batter seems very thick, add up to 2 tablespoons additional milk to reach a thick-but-pourable consistency.
• Let the batter rest for 5 minutes. This short rest hydrates the protein and flour for a softer interior and better browning.
• Heat a nonstick skillet or griddle over medium-low heat and add a small pat of butter or a teaspoon of oil. Use a 1/4-cup scoop to pour batter onto the skillet — leave space between pancakes.
• Immediately scatter 6–8 blueberries onto each pancake while the tops are still wet. Cook undisturbed for 2 to 3 minutes until edges look set and small bubbles form on the surface.
• Flip gently and cook 1 to 2 minutes more. If pancakes are browning too quickly before they’re cooked through, lower the heat and cover the skillet for 30–45 seconds to steam the centers.
• Transfer finished pancakes to a plate and keep warm in a low oven (200°F) while you finish the rest. Serve stacked with extra blueberries and a drizzle of maple syrup if desired.