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In a large bowl, combine the cornmeal, whole-wheat pastry flour, baking powder, baking soda, and salt.
In another bowl, whisk together the buttermilk, eggs, honey, and oil until well blended.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Gently fold in the lemon zest and 1 ½ cups of the blueberries, being careful not to overmix.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with additional oil.
Pour about ¼ cup of the batter onto the skillet for each pancake.
Cook until bubbles form on the surface and the edges look set, about 3-4 minutes.
Flip the pancakes and cook for another 2-3 minutes until golden brown.
Repeat with the remaining batter, adding more oil to the skillet as needed.
Serve the pancakes warm, topped with the remaining blueberries, a drizzle of honey, and maple syrup.