In a mixing bowl whisk together flour, granulated sugar, baking powder, and salt. Set aside.

In another mixing bowl, whisk together milk, lemon juice, egg, oil, and vanilla until incorporated. Stir in the lemon zest.

Stir the wet ingredients into the dry ingredients. Whisk just until combined. (Batter will be slightly lumpy.)

Preheat a non-stick skillet or griddle on medium-high heat. Spray with non-stick cooking spray or coat with butter.

Pour 1/4 cup batter onto the buttered griddle or skillet and cook until bubbles begin to appear on the surface. Carefully flip and cook the opposite side until golden brown. Adjust and lower the heat if pancakes begin to burn.

Serve warm, dusted with powdered sugar, fresh whipped cream, and fresh blueberries!