Blueberry Sauce:

Place the blueberries, lemon juice, sugar, and 3 tablespoons of water in a medium saucepan over low-medium heat.

Allow the sugar to dissolve and gently bring the mixture to a boil, stirring occasionally.

In a small cup, mix the cornstarch with 1 tablespoon of water until it dissolves.

Add the cornstarch mixture to the blueberries and stir until it dissolves.

Let it gently boil for 5 minutes to thicken the sauce; it will continue to thicken as it cools.

Remove from the heat and serve the sauce immediately over pancakes.

Buttermilk Pancakes:

Combine flour, baking powder, baking soda, salt, and sugar in a bowl. Stir to combine. Add in buttermilk, milk, and eggs, stirring just enough to start to combine. Add in melted butter and stir just until combined. Batter will be lumpy and thick. Let batter sit for 2-3 minutes, this will allow time for the baking powder and buttermilk to help puff up the batter.

Scoop approximately 1/4 cup of batter (an ice cream scoop is perfect) into a skillet that has been preheated to medium-low / medium heat (for reference I heat to 4 on a 1-10 scale) and lightly brushed with butter or oil. The batter will be thick, so use your scoop or spoon to help spread it out a bit.

Now, here's the part with the blueberries:

Drop a handful of fresh blueberries onto the top of each pancake while the bottom cooks.

When bubbles start to appear on the surface and edges of the pancake begin to appear to be browning, flip with a spatula and cook until golden. Pancakes should only be flipped once.