In a medium mixing bowl whisk together pancake mix, milk, and egg until smooth. Gently fold in half of the blueberries plus juice and zest from half of the lemon.
Heat griddle over medium heat until surface is hot. Spoon 2-3 tablespoons of batter onto griddle and gently spread into rounds.
Cook for 1-2 minutes until bottom is lightly browned and bubbles rise to the surface. Carefully flip and cook 1-2 minutes more until the other side is browned.
Transfer to small baking sheet to keep warm in oven until ready to serve.
FOR THE SYRUP
Mix remaining half of blueberries with maple syrup and juice and zest of remaining half of lemon. Heat in small saucepan or in ramekins on your griddle until just warmed through. Pour over pancakes to serve.
Recipe by Bake Love Give at http://bakelovegive.com/easy-lemon-blueberry-pancakes/