In a large mixing bowl sift flour, baking powder, salt and sugar. Add lemon zest, milk, lemon juice, vanilla, egg and melted butter. Mix until just combined (a bit of lumps should remain). Gently fold in fresh blueberries.
Place in a non-stick frying pan over medium heat and coat with butter. Add a scoop of pancake batter. Cook for a minute on each side, until pancakes are golden brown and cooked throughout. Repeat until no batter remains.
Serve immediately with whipped cream, pure maple syrup and fresh blueberries.