Mix the dry ingredients in a mixing bowl.

Whisk together the wet ingredients and pour it into the dry mixture and mix until everything is incorporated. Don't overmix. A few lumps are okay

Toss the blueberries with a teaspoon of flour (this will ensure they don't sink to the bottom of the pancakes.

Mix the blueberries into the pancake batter and fold gently.

To fry, scoop out about a quarter cup of pancake batter into a greased skillet. Wait for bubbles to form on the surface of the pancake. Flip the pancake when the first bubble pops. Cook the other side for 20 seconds (once flipped, the other side cooks really fast).

Keep flipping until you've used up the batter (I don't recommend refrigerating the batter for later use).

To make the lemon glaze, whisk together the lwmon juice and confectioner's sugar.

Stack up the pancakes on a plate, drizzle with lemon glaze and maple syrup, garnish with fresh blueberries, some lemon zest. Yum!