Whisk together dry ingredients in a large bowl.
Toss blueberries with three tablespoons of the flour mixture. Set aside.
Combine buttermilk, eggs, and lemon zest together in a small bowl.
Slowly pour wet ingredients into the dry ingredients, mixing just until combined. Small lumps are okay.
Fold in the blueberries and let pancake batter rest for ten minutes.
Heat a large skillet or griddle over medium-high heat.
Spray with non-stick cooking spray OR brush with butter or oil.
Ladle 1/2 cup batter onto skillet for each pancake.
Flip when small bubbles appear on the surface and continue cooking until golden brown.
Serve with butter and syrup.