In a saucepan over medium heat make the blueberry syrup: add the blueberries, maple syrup and butter to a medium sized saucepan. Heat for about 5 minutes or until syrup begins to bubble and simmer. Stir together the cornstarch and water in a small dish, and whisk into the syrup. Add a squeeze of lemon, stir. Simmer until syrup thickens. Set aside while you prepare the pancakes.
2 cups blueberries, 1 cup maple syrup, 2 Tbsp. butter, 1 Tbsp. cornstarch + 1 Tbsp. water, 1 tsp. lemon juice
Mix the flour, sugar, baking soda, baking powder, and salt in a large mixing bowl.
2 cups All-Purpose flour, 1/4 cup granulated sugar, 1 tsp. baking soda, 1 tsp. baking powder, 1/2 tsp. salt
Whisk together the egg yolks, buttermilk, milk, lemon zest, lemon juice, vanilla and 2 Tbsp. melted butter in a medium bowl.
2 large eggs, yolks and whites separated, 1 1/2 cups buttermilk, 1/4 cup whole milk, 2 tsp. lemon zest (or more for more lemon-y flavor!), 1/4 cup fresh lemon juice, 1 tsp. vanilla extract, 1/4 cup butter, divided
Beat the egg whites using a stand mixer with a whisk attachment or a hand mixer until soft peaks form, ~2-3 minutes.
Pour the wet ingredients into the dry ingredients and stir to combine. Add the egg whites and fold them in gently. (You can gently stir some blueberries into the pancakes batter too, but I just love spooning the blueberry syrup on top)
Heat a wide heavy bottomed pan or griddle over medium heat and melt a tablespoon of butter.
Drop the batter evenly on the pan (I use ~1/4cup). Cook for 1-2 minutes or until the little bubbles appear, then flip. Continue cooking until both sides are golden brown. Repeat with remaining batter. Wipe the skillet clean and add a dab more butter between batches.
Serve the pancakes immediately with blueberry syrup on top and enjoy!