Lemon blueberry yogurt pancakes

Adapted from Smitten Kitchen-
2 large eggs
1 cup plain, full-fat yogurt
2 to 4 tablespoons milk
3 tablespoons butter
1/2 teaspoon lemon zest
1/2 teaspoon vanilla extract
3/4 cup whole wheat flour
1/2 cup all-purpose flour
2 tablespoons sugar
1 tablespoons plus 1 teaspoons baking powder
1/2 teaspoon table salt
1 cup blueberries, rinsed and dried- frozen is fine

Melt half of butter. Remove from heat and stir in the rest of butter until melted.
Whisk egg and yogurt together in the bottom of a medium/large bowl.
If you’re using regular yogurt, stir in 2 tablespoons milk.
If you’re using a thick/strained or Greek-style yogurt, add 3 to 4 tablespoons milk.
Whisk in melted butter, zest and vanilla extract.
In a separate, small bowl, combine flours, sugar, baking powder and salt.
Stir dry ingredients into wet only until dry ingredients are moistened.
Heat your skillet or saute pan to medium.
Ladle a scant 1/4 cup (about 3 tablespoons) batter into a non stick or buttered cast iron pan at a time, leaving at space between each pancake.
Press a few berries into the top of each pancake.
The batter is on the thick side, so you will want to use your spoon or spatula to gently nudge it flat, or you may find that pressing down on the berries does enough to spread the batter. When the pancakes are dry around the edges and you can see bubbles forming on the top, about 3 to 4 minutes, flip them and cook for another 3 minutes, until golden underneath.