In a large bowl, whisk together the flour, baking powder, salt, cinnamon and sugar. In another bowl, whisk together the milk, mascarpone cheese, egg yolks and vanilla extract. Pour the wet mixture into the dry mixture and gently whisk it all together until just combined into a uniform batter.

With a hand mixer or a stand mixer, whip up the egg whites that you separated from the yolks until they form stiff peaks and are cloud like. With a spatula, gently fold the egg whites along with the blueberries into the pancake batter. You don't want to stir at this point because the egg whites will deflate.

Cover the bowl of batter and let it rest in the refrigerator for 30 minutes. In the meantime, make the simple blueberry sauce! Combine the water, sugar and blueberries in a small pot and bring it to a low boil over medium heat. Let it cook and thicken for 10 minutes. Add in the blueberry balsamic and let it cook for another 2 minutes. Take it off the heat and set it aside.

Cook the pancakes when the batter is rested on an electric griddle at 350 for about 3-4 minutes on each side, until they are puffy and golden. A griddle pan over medium high heat would also work here. Then just plate them and serve with a generous drizzle of the blueberry sauce. Enjoy!