In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay. Gently fold in the fresh blueberries.
Heat a non-stick skillet or griddle over medium-high heat and lightly grease it with cooking spray or a small amount of butter.
Pour 1/4 cup portions of the pancake batter onto the skillet to form pancakes. Cook until bubbles form on the surface, then flip and cook the other side until golden brown, about 2-3 minutes per side.
While the pancakes are cooking, prepare the blueberry sauce. In a small saucepan, combine the blueberries, maple syrup, lemon zest, and lemon juice. Simmer over low heat for 3-4 minutes, or until the sauce thickens slightly.
Once the pancakes are done, stack them on a plate and generously drizzle with the homemade blueberry sauce.
Serve your Blueberry Bliss Pancakes hot, and enjoy the delightful burst of blueberry flavor in every bite.
