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1
Preheat the oven to 250 degrees F. Line a baking sheet with a wire rack.
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2
Whisk together the all-purpose flour, whole-wheat flour, sugar, baking powder, baking soda and salt in a medium mixing bowl until combined.
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3
Whisk together the buttermilk, sour cream, eggs, melted butter, lemon zest and vanilla in another medium bowl or large liquid measuring cup until smooth.
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4
Pour the liquid ingredients into the dry and stir gently with a rubber spatula until just combined but still lumpy.
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5
Heat 1 teaspoon of vegetable oil in a heavy non-stick griddle over medium heat.
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6
Use a medium ladle to pour about 1/4 cup of batter onto the griddle.
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7
Repeat, making 3 more pancakes.
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8
Sprinkle a small handful of blueberries (about 7) onto the surface of each pancake.
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9
Cook until golden on the underside and large bubbles rise to the surface, 3 to 4 minutes.
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10
Flip each pancake and cook until the underside is golden, 3 to 4 minutes more.
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11
Transfer the pancakes to the lined baking sheet and keep warm in the oven.
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12
Repeat with the remaining batter.
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13
Serve warm with butter and maple syrup.
