In a large mixing bowl, sift together the all-purpose flour, sugar, baking powder, baking soda, and salt to ensure even distribution of leavening agents.

In a separate medium bowl, whisk together the buttermilk, egg, melted butter, lemon juice, lemon zest, and vanilla extract until emulsified.

Make a well in the center of the dry ingredients and pour in the wet mixture. Fold gently using a spatula until just combined; the batter should remain lumpy to prevent gluten over-development.

Heat a non-stick griddle or heavy-bottomed skillet over medium-low heat and lightly coat with butter or neutral oil.

Ladle approximately 1/4 cup of batter onto the griddle for each pancake, ensuring adequate spacing.

Distribute a small handful of blueberries onto the surface of each pancake while the batter is still wet.

Cook until the surface shows active bubbling and the edges appear set and matte, approximately 2 to 3 minutes.

Flip the pancakes carefully using a wide spatula and cook the reverse side until golden brown and the center is fully set, approximately 1 to 2 minutes more.

Transfer to a wire rack or warm plate and serve immediately.