1 cup crumbled Montchevre Fresh Goat Cheese, divided
4 tablespoons unsalted butter, melted
2 teaspoons vanilla extra
Nonstick cooking spray
Make the Blueberry Syrup: In medium saucepot, stir together blueberries and maple syrup. Cook over medium heat 8 minutes, stirring occasionally and using back of wooden spoon to burst some of the berries. Remove from heat; cover to keep warm.
Meanwhile, make the Pancakes: Preheat oven to 250 degrees F. Place a rimmed baking sheet with wire rack set inside in oven.
In large bowl, whisk flour, baking powder, sugar, lemon zest and salt until well combined. In large liquid measuring cup, whisk egg, milk, 1/2 cup cheese, butter and vanilla until smooth. Add wet ingredients to dry ingredients and whisk until just combined (batter will be lumpy).
Heat griddle or large nonstick skillet over medium heat. In batches, spray griddle with nonstick spray, then pour batter by scant 1/4-cupfuls onto griddle. Cook 2 to 3 minutes per side or until golden brown and cooked through. Transfer cooked pancakes to prepared wire rack in oven to keep warm; continue making pancakes with remaining batter.
Serve pancakes topped with syrup and garnished with remaining 1/2 cup cheese.