Prepare Blueberry Maple Syrup:

Combine the blueberries and lemon zest in a medium-sized saucepan. Bring to a simmer over medium heat and simmer, stirring occasionally, until most of the juice has been released and the mixture develops a saucelike consistency, about 10 minutes.

Strain the mixture through a fine-mesh sieve into a clean saucepan, making sure to press all of the juice out of the blueberry mixture. Return the juice to a simmer and add the maple syrup. Simmer over low heat until the syrup is slightly reduced and thickened, about 10 minutes.

The syrup is ready to serve now, or it can be cooled and stored in a container in the refrigerator for up to 10 days. Reheat over low heat or in the microwave.

Prepare Banana Pancakes:

Sift the flour, sugar, baking powder, baking soda, and salt together into a mixing bowl. Make a well in the center of the flour mixture.

In a separate bowl, blend the buttermilk, eggs, and butter. Add the buttermilk mixture to the flour mixture and stir by hand just until the batter is evenly moistened. The batter is ready to use or may be stored covered and refrigerated for up to 12 hours.

Heat a large skillet or griddle over medium-high heat. Oil it lightly by brushing or spraying with cooking oil. Just before making the pancakes, fold the bananas into the batter. Drop the pancake batter into the hot pan by large spoonfuls, about 1/4 cup. Leave about 2 inches between the pancakes to allow them to spread and to make turning easier.

Cook on the first side until small bubbles appear on the upper surface of the pancake and the edges are set, about 2 minutes. Use an offset spatula or a palette knife to turn the pancakes and finish cooking on the second side, another 2-3 minutes. Adjust the temperature beneath the skillet or griddle to produce a good brown color.

Serve at once, dusted with powdered sugar and garnished with fresh blueberries, accompanied by blueberry maple syrup.