In a medium bowl, sift all of the dry ingredients together.

In two large bowls, separate the eggs, making sure no yolk gets into the whites. Set aside.

In the bowl with the egg yolks, whisk in the goat cheese, milk, lemon juice, and zest until smooth. I like to use a handheld mixer to get it smooth.

Add the dry ingredients to the egg yolk mixture and mix until just combined.

Using a handheld mixer with very clean beaters, whip the eggwhites until stiff peaks form. You’ve reached stiff peaks if you can pull the beaters up and out of the mixture, and the peak of egg whites stands upright without dropping down or curling over.

Carefully fold the egg whites into the yolk mixture, taking care not to deflate them. It’s okay to see small streaks of egg white.

Using a non-stick skillet or griddle over medium heat, brush melted butter over the surface of the pan.

Spoon the pancake batter onto the hot pan.

Sprinkle several of the fresh blueberries on top of each pancake.

Cook the pancake until you see bubbles rising and bursting on the top.

Using a large spatula, carefully flip the pancake.

Continue cooking just until the other side is golden brown.

Repeat with the remaining batter.

You can keep the other pancakes warm by placing the cooked pancakes on a baking sheet and baking them at 200 degrees until ready to serve.

Serve hot with syrup, a sprinkle of powdered sugar, or fresh berries. Garnish with a sprinkle of additional goat cheese and lemon zest, if desired.