Blueberry Lemon Pancakes

These fluffy pancakes are infused with fresh blueberries and a hint of zesty lemon, creating a delightful balance of sweetness and tang. Perfect for breakfast or brunch, they are easy to make and deliciously satisfying. The addition of lemon zest brightens the flavor, while the blueberries add a burst of juicy sweetness.

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1 cup fresh blueberries
• Butter or oil for cooking

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, mix together the buttermilk, egg, melted butter, vanilla extract, and lemon zest.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
4. Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
5. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes.
6. Flip the pancakes and cook for an additional 1-2 minutes, until golden brown.
7. Serve warm with maple syrup or a dusting of powdered sugar.