Classic Lemon Blueberry Pancakes

These fluffy pancakes combine the zesty brightness of lemon with the sweet burst of blueberries, creating a delightful breakfast treat. The traditional pancake base is elevated with a hint of lemon zest and fresh blueberries, making them perfect for any brunch or breakfast table. They are easy to prepare and can be enjoyed by everyone, meeting various dietary preferences.

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon 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
• Maple syrup for serving

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, mix the buttermilk, egg, melted butter, vanilla extract, and lemon zest until well combined.
3. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
4. Fold in the fresh blueberries gently.
5. Heat a non-stick skillet or griddle over medium heat and add a little butter or oil.
6. Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes and cook for another 2-3 minutes until golden brown.
8. Serve warm with maple syrup and additional blueberries if desired.