In a medium bowl combine the flour, baking powder, sugar, salt and lemon zest. Whisk to combine.
Add in the egg, vanilla and milk, whisk until just combined before adding in the (cooled) melted butter. Whisk until butter is incorporated.
Preheat your griddle to 375° or about medium/medium-high heat.
Once warm, lightly grease your griddle with coconut oil. Using a 1/4 measuring cup, pour batter on to prepared griddle.
Drop blueberries on to pancake and cover with batter to avoid burning your berries. Cook for 2 to 3 minutes or once the bubbles around the edge of the pancakes pop and do not refill. Cook for a minute or two before transferring the pancakes to a rimmed baking sheet and keep warm in a 200° oven. Repeat with remaining batter.
Top with real butter and drizzle with real maple syrup.