In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, sugar, and salt until well combined.
In a separate bowl, combine the buttermilk, egg, vegetable oil, vanilla extract, and lemon zest. Whisk until the mixture is smooth and uniform.
Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined; it’s okay if there are a few lumps.
Gently fold in the blueberries, being careful not to crush them.
Preheat your non-stick skillet or griddle over medium heat. If desired, lightly grease the skillet with a bit of oil.
Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes, until golden brown.
Serve your pancakes warm with maple syrup, whipped cream, or a sprinkle of powdered sugar.
