Melt the butter in microwave for 30 seconds, set aside.
In a medium bowl, mix together flour, sugar, salt, and baking powder.
Stir milk and lemon juice together. Add in the lemon zest. Set aside for 5-10 minutes.
Create a well in the center of the flour mixture.
Pour the butter, vanilla, egg, and milk mixture into the well.
Use a wire whisk to stir everything together until just combined. It will be slightly thick and lumpy, but should be well incorporated.
Gently fold in the blueberries.
Allow the batter to rest while heating a lightly oiled skillet or griddle to medium high heat.
Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
Cook each side for 3-6 minutes, until lightly golden brown.
Notes
Note: This recipe yields more pancakes than my original (10) pancake recipe because the blueberries work to thin the batter a bit. I can usually get 12-15 pancakes from this recipe depending on the scoop.