Make the blueberry compote: in a small saucepan combine 2 cups frozen (defrosted) or fresh blueberries, 2 tablespoons brown sugar, 2 tablespoons maple syrup, 1/2 tablespoon fresh lemon juice, and 1/4 teaspoon ground cinnamon.

Bring the blueberry mixture to a boil over medium heat, then reduce the heat to low and simmer gently for 5 minutes, stirring occasionally. Keep the compote warm while you make the pancakes.

In a large bowl whisk together the dry pancake ingredients: 1½ cups all-purpose flour, 2 Tablespoons sugar, 1 teaspoon baking powder, ¾ teaspoon baking soda, and ⅛ teaspoon salt.

In a medium bowl whisk the wet ingredients: 1 egg, 4 Tablespoons melted butter, and 1⅓ cups buttermilk, until well combined.

Pour the wet mixture into the dry ingredients and stir just until combined. Do not overmix; a few small lumps are fine. The batter should be thick. If you prefer a thinner batter, add a small additional splash of buttermilk.

Heat a large nonstick griddle or large skillet over medium heat until hot. Lightly coat the cooking surface with vegetable oil (use just enough to prevent sticking).

Scoop or pour batter onto the hot griddle to form pancakes (about 1/4 to 1/3 cup batter per pancake, or your preferred size). Leave space between pancakes.

Cook until bubbles form on the surface and the edges look set, then flip each pancake and cook the second side until golden brown and cooked through. Reduce the heat slightly if the pancakes are browning on the outside before the centers are done.

Transfer cooked pancakes to a plate and keep warm while you finish the rest (stack loosely or keep in a warm oven if desired).

Serve the pancakes topped with the warm blueberry compote.