In a large bowl, whisk the eggs with a wire whisk for 1 minute.
Add in the milk, honey, lemon juice and vanilla extract to the eggs and whisk for another minute.
In a small bowl, combine the flours and mix well.
While whisking the egg mixture, gradually add in the flour mixture one spoonful at a time (use a large spoon).
Once all the flour is mixed in, add the baking powder, baking soda, salt and pinch of cinnamon and mix until combined.
Set batter aside to rest for 30 minutes.
Heat a large griddle over medium heat.
Once the griddle is ready, give it a spray of cooking spray. Using a large soup ladle, ladle one spoonful of batter onto the hot griddle. Immediately sprinkle with 6 – 7 blueberries.
Let the pancakes cook until the bubbles on the top start bursting. Flip the pancake over and cook for another minute. Note: If your pancakes are getting too brown on the bottom before flipping time, try turning your burner down to low-medium.
Serve immediately with syrup or keep warm with the tips above.
Video
Notes
Bring all ingredients to room temperature.
Whisk the eggs for 1 minute before adding the additional ingredients.
Sprinkle the top of each pancake with blueberries.
Lower the heat of the burner if the pancakes get too brown on the bottom.