In a bowl, mix the buttermilk, butter and eggs.

Add the flour, sugar, salt, lemon zest, lemon juice, baking soda and baking powder and stir.

Add the blueberries and combine.

Lightly grease a large skillet with butter and heat it until a drop of water flicked onto the surface sizzles immediately and evaporates.

Pour the batter into the hot surface to form the pancakes.

Cook over medium heat until bubbles form and begin to break on the surface, about 1 and a half minute.

Turn the pancake and cook it for 30 seconds.

Serve hot with butter, honey or maple syrup.