Whisk the sugar, water, corn starch and lemon juice in a medium sauce pan. Bring to a boil over medium heat and add the blueberries. Turn down the heat to low and continue to cook until mixture thickens and the blueberries burst. Set aside.
For the pancakes
Mix the dry ingredients together in a large bowl.
In another bowl whisk together the egg, oil and lemon zest. Stir in the buttermilk.
Add the wet ingredients in with the dry and stir until combined.
Gently fold in blueberries
Preheat a pan or griddle over medium heat and coat lightly with cooking spray.
Using a ¼ measuring cup, place the batter onto the pan and cook for about a minute on each side.
Recipe by Friday is Cake Night at https://www.fridaycakenight.com/2014/06/blueberry-lemon-pancakes-with-blueberry-syrup/