One of the best pancakes I've ever had was made with half-and-half instead of milk. In the quest for a dairy-free version, I used plain soy creamer with just a little water. The result is a pancake that's a little more firm, which is just the way I like it when I'm adding blueberries.
If fresh blueberries are in season I shouldn't have to tell you to use those. Check out the local farmers markets for fresh wild blueberries; they are small in size yet big on flavor. However, unless you have access to blueberry bushes or know someone who does, I would save the wild berries for pancakes or to eat by the handful and save the larger berries for the syrup. If all you have available are frozen blueberries, go ahead and use those but be sure and defrost them first.
Lemon Blueberry Pancakes
11/2 cups (7.5 oz) all-purpose flour
3/4 teaspoon kosher salt
3 tablespoons sugar
13/4 teaspoons baking powder
1 teaspoon lemon zest
3/4 cup soy creamer
1/4 cup water
2 large eggs
2 tablespoons vegetable oil
1 cup blueberries, preferably wild blueberries
Lemon Blueberry Syrup
In a large bowl, whisk together first 5 ingredients. In another bowl, whisk together creamer, water, eggs and oil. Fold wet ingredients and blueberries into flour mixture, just until incorporated.
Heat griddle or skillet over medium-high heat; spray with cooking spray and spoon 1/3 cup batter onto griddle. Cook until bubbles start to form on surface of pancakes, 2 to 3 minutes. Gently flip and continue cooking until cooked through, about 2 more minutes.
Cooked pancakes may be kept warm in a low oven (about 200 degrees F) until all batter is prepared. Serve with Lemon Blueberry Syrup.
Quick Lemon Blueberry Syrup
1 cup fresh or frozen blueberries
1/3 cup sugar
1 tablespoon fresh lemon juice
Stir together all ingredients in a small saucepan. Cook over medium heat until mixture comes to a boil. Simmer 5 minutes, stirring occasionally. Remove from heat and cool slightly before serving.