Blueberry Pancakes

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1 1/2 cups all-purpose flour

1/4 cup whole-wheat flour 

2 tablespoons sugar 

1 teaspoon baking powder 

1/2 teaspoon baking soda 

1/2 teaspoon kosher salt 

2 cups lowfat buttermilk 

1/4 cup sour cream 

2 large eggs 

3 tablespoons unsalted butter, melted and cooled 

1 tablespoon finely grated lemon zest 

1 1/2 teaspoons pure vanilla extract 

1 tablespoon vegetable oil 

1 cup fresh blueberries 

Salted butter, for serving

Pure maple syrup, for serving