In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest. Set aside.
In a separate bowl, combine the milk, eggs, melted butter, and lemon juice. It’s okay if the mixture slightly curdles.
Pour the wet ingredients into the dry ingredients. Stir until just combined; the batter should be somewhat thick. Avoid overmixing to maintain a fluffy texture. Gently fold in the blueberries.
Preheat a pancake griddle or skillet over medium-high heat. Use a tablespoon of butter to grease the pan.
Once hot, pour 1/4 cup of batter for each pancake. Cook until the edges are set and bubbles form in the center, about 3-4 minutes. Flip and cook for another 2 minutes, or until golden brown. Repeat with the remaining batter.
Serve the pancakes warm, drizzled with maple syrup and garnished with additional fresh blueberries.