In a small saucepan, combine the maple syrup, 1 cup of blueberries, and fresh lemon juice. Bring to a boil, then reduce heat to medium and let it simmer for about ten minutes. Remove from heat and cool to lukewarm before stirring in the remaining blueberries.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In a medium bowl, beat the eggs until fluffy, then whisk in the buttermilk and melted butter.

Pour the buttermilk mixture into the dry ingredients. Gently whisk until just combined; lumps are fine.

Heat a griddle or nonstick pan over medium heat and brush it with vegetable oil. Drop about ⅓ cup of batter onto the hot surface and sprinkle 6 to 8 blueberries on each pancake. Cook until bubbles form around the edges and the bottom is golden brown, about 2 minutes. Flip and cook until golden.

Serve pancakes immediately, drizzled with the blueberry-maple syrup.