Lemon Blueberry Buttermilk Pancakes

These Lemon Blueberry Buttermilk Pancakes blend traditional fluffy pancake textures with a refreshing citrus twist and bursts of sweet blueberries. Perfect for breakfast or brunch, they're light yet satisfying, making them a delightful start to any day. The buttermilk adds a rich tanginess while the lemon zest brightens the flavors, creating a balanced and appealing dish.

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
• Additional butter for cooking
• Maple syrup for serving

Instructions:

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
2. In a separate bowl, mix the buttermilk, egg, melted butter, vanilla extract, and lemon zest until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
4. Fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
5. Heat a non-stick skillet or griddle over medium heat and add a little butter to coat the surface.
6. Pour about 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.
7. Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
8. Serve warm with maple syrup drizzled on top.