Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and fine sea salt until well combined.

Whisk Wet Ingredients: In a separate medium bowl or large measuring cup, whisk together the cultured buttermilk, room-temperature eggs, melted cooled butter, vanilla extract, and fresh lemon zest.

Combine Gently: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold just until combined. The batter should be thick and slightly lumpy—do not overmix or whisk smooth! Let the batter rest on the counter for 5 to 10 minutes while your griddle heats; this allows the baking soda and buttermilk acid to activate fluffy bubbles.

Heat Griddle: Heat a large cast-iron skillet or non-stick griddle over medium heat (approx. 350°F / 175°C). Lightly grease the surface with a small pat of butter.

Cook Pancakes: Scoop 1/3 cup of batter per pancake onto the hot griddle. Immediately scatter a generous tablespoon of flour-dusted blueberries over the wet surface of each pancake. Cook for 2 to 3 minutes until bubbles form and pop on the surface and edges look matte and set.

Flip & Finish: Carefully flip with a thin spatula and cook for an additional 1 to 2 minutes until the underside is puffed, golden brown, and cooked through.

Serve Piping Hot: Transfer to warm plates. Stack pancakes tall, top generously with melting butter, scatter extra fresh blueberries, and pour warm pure maple syrup over the top!