In a large mixing bowl, combine the flours, cornmeal, oats, sugar, baking powder, baking soda, and salt, whisking to combine.
In another mixing bowl, combine the buttermilk, oil, eggs, and lemon zest. Whisk well to combine.
Add the dry mixture to the wet ingredients as well as the blueberries. Stir just until mixed. Some lumps are okay.
Oil a griddle or skillet lightly and heat until a few droplets of water dance on the surface. Scoop the pancake batter in scant ¼ cup portions onto the hot griddle. Once small bubbles form and pop on the surface of the pancake, flip and continue cooking until golden brown.
Serve the pancakes with butter and syrup if desired or enjoy out of hand on the go.
Notes
Promptly store leftovers in an airtight container in the refrigerator, for up to four days.Nutritional values are approximate and based on one pancake.To meal prep pancakes: Cool the pancakes on a wire rack. Once cooled, transfer to meal prep containers. Refrigerate until ready to serve. Reheat in the microwave, oven, toaster, or air fryer. Consume within four days.To make as a mix: Take a large ziptop bag or container and label it with the wet ingredients to add later as well as the baking instructions. Measure out the dry ingredients into the bag. Seal and store until ready to use.To make pancakes to freeze: you can freeze cooked and cooled pancakes. Just wrap short stacks in plastic wrap and place in a ziptop freezer bag.