1. Preheat a griddle or a large skillet to medium heat and grease with cooking spray.In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt.In another bowl, whisk the Greek yogurt, lemon juice, lemon zest, vanilla extract and milk together. Slowly beat in eggs until well incorporated.Stir wet ingredients into dry ingredients and mix until just combined. Over mixing will result in less fluffy pancakes.Scoop about 1/4 cup batter onto the preheated skillet. Sprinkle with fresh or frozen blueberries. If batter is too thick, flatten pancakes with your spatula. When bubbles begin to appear on the surface, flip carefully and cook for about 1 to 2 minutes more until browned on the underside.
2. Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.
3. Serve with maple syrup and extra blueberries, if desired.