In a medium saucepan set over medium-high heat, combine all ingredients and bring to a boil, then reduce heat to low and simmer, uncovered, until blueberries are very soft, stirring occasionally.
Using a potato masher, mash blueberries, then strain mixture through a fine mesh sieve set over bowl. Discard blueberry pulp in sieve and pour syrup from bowl to an airtight container and refrigerate; use up within 1 week.
In a medium bowl, whisk together eggs, cheese, butter, sugar, salt and zest, then stir in flour until just combined.
In another bowl, whisk egg whites until stiff peaks form, then with a spatula, gently fold whites into flour mixture until well combined.
In a greased large non-stick skillet set over medium heat, drop heaping tablespoons of batter to form small, round hotcakes and cook until golden, about 1 ½ minutes per side.
Serve hotcakes warm with syrup drizzled over the top.