In a large measuring cup, whisk together the whole milk, melted butter, egg, vanilla extract, lemon extract, and juice of 2 lemons. Set aside.
In a separate bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and lemon zest. Pour in the wet ingredients and stir to combine. Stir in the blueberries and set batter aside to rest.
Once the batter is mixed, set a non-stick skillet over medium heat for about 5 minutes. Add 1 tablespoon of butter to the pan (or lightly coat with baking spray).
Use a ½ cup measure to portion out batter, one pancake at a time, into preheated pan. Cook the pancake until bubbles begin forming over the entire surface of the pancake and edges appear to begin drying out. Flip the pancake and cook for another 2 minutes, or until deeply golden brown and cooked through.
Continue making pancakes until all the batter is used up. While cooking, keep finished pancakes warm on a plate in an oven set to 200 degrees. Serve pancakes with butter and maple syrup.