Pre-heat griddle to medium heat.
Mix pancake mix, egg, milk, butter, lemon juice and vanilla together. Let batter sit for 1-2 minutes.
Pour batter onto a lightly oiled griddle. Drop blueberries evenly on top. When bubbles appear and pancake puffs, flip and cook until bottom is golden brown.
Oil griddle before cooking each pancake. Thicker batter will create thicker pancakes. Water can be added to thin pancakes.
Top each pancake with a smear of lemon curd and stack. Sprinkle with powdered sugar and drizzle with pure maple syrup. Enjoy!