To make the blueberry compote, combine the fresh or frozen blueberries, maple syrup, and lemon juice in a small saucepan over medium heat. Simmer gently for 8 to 10 minutes until the berries burst and the mixture thickens slightly, then remove from heat and set aside.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Ensure there are no large clumps to guarantee a smooth batter and even rising.

In a separate medium bowl, beat the eggs gently, then whisk in the buttermilk, melted butter, and vanilla extract until fully combined. Pour the wet ingredients into the dry ingredients and stir with a spatula just until combined, leaving some small lumps in the batter.

Heat a large non-stick skillet or griddle over medium heat and lightly coat it with a small pat of butter or cooking spray. Scoop 1/3 cup of batter onto the hot skillet for each pancake, leaving space between them to spread.

Cook for 3 to 4 minutes until bubbles form on the surface and the edges look set and dry. Carefully flip the pancakes and cook for an additional 2 minutes until the other side is golden brown and the center is cooked through.

Stack the warm pancakes on plates, spoon the warm blueberry compote generously over the top, and serve immediately with extra butter and maple syrup if desired.