In a large bowl, whisk together the flour, baking powder, salt and lemon zest.
In a medium bowl, whisk together the milk, egg, maple syrup, lemon juice and oil.
Pour the milk mixture into the flour mixture. Stir to combine, just until the flour is incorporated. Do not overstir.
Add the blueberries and stir to combine.
Heat a large nonstick skillet over medium heat. Lightly coat with cooking spray between each batch. Give the pan a light wipe with a paper towel after adding the cooking spray.
Using about ¼ cup of the batter per pancake, scoop the pancake batter into the hot pan, cooking in batches.
Once the pancakes start to bubble, flip them over and cook until the batter is cooked all the way through. Repeat with the remaining batter.
Serve the pancakes as they finish cooking or place them on a baking sheet and keep warm in a low oven.
Serve with maple syrup or blueberry maple syrup.