Add the flour, baking powder and salt to a large mixing bowl followed by the egg yolks (place egg whites into another large mixing bowl and set aside), buttermilk, cooled melted butter and maple syrup. Whisk well to combine.
Next stir in the blueberries and grated lemon zest.
Whisk the egg whites until light and fluffy and soft peaks form.
Add the egg whites to the pancake batter and gently fold into the batter to combine.
Heat the oil in a frying pan over medium heat. When the pan is hot add a ladle full of batter and cook until bubbles start to form in the batter then turn over carefully to cook the other side. Cook each side for about a minute.