Stir together 1 cup of milk, and the juice and zest of one lemon in a medium bowl. Whisk in 1 egg, 1 teaspoon vanilla extract, and 2 tablespoons of melted butter. 

In a large bowl, whisk together 1 and 1/2 cups of all-purpose flour, 1/2 teaspoon of salt, 2 and 1/2 teaspoons of baking powder, and 2 tablespoons of granulated sugar. 

Mix wet and dry ingredients together until fully combined. Fold in 1 cup of fresh or frozen blueberries.

Preheat your griddle or large frying pan over medium heat. Coat generously with non-stick cooking spray or butter. Once hot, scoop about 1/4 cup of batter on the griddle. Cook for about 2-3 minutes until the edges start to look dry and bubbles form on the tops. Flip, and cook on the other side until cooked through about 1-2 minutes. Repeat with the remaining batter. 

Serve pancakes immediately with toppings of choice. You can keep the pancakes warm in a preheated 200°F oven until ready to serve if needed.