Lemon Blueberry Buttermilk Pancakes

These Lemon Blueberry Buttermilk Pancakes bring a delightful twist to the traditional Shrove Tuesday pancake. Fluffy buttermilk pancakes are infused with zesty lemon and studded with juicy blueberries, creating a perfect balance of sweetness and tartness. Ideal for breakfast or brunch, these pancakes are easy to make and are sure to impress your family and friends. They cater to a variety of dietary preferences without compromising on flavor.

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
• Zest of 1 lemon
• 1/2 cup fresh blueberries
• Maple syrup, for serving
• Powdered sugar, for dusting (optional)

Instructions:

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