Lemon Blueberry Pancakes

These Lemon Blueberry Pancakes combine the classic fluffy pancake with a refreshing hint of lemon and bursts of juicy blueberries. The zesty lemon enhances the sweetness of the blueberries, creating a perfect balance of flavors. This recipe is not only a delightful breakfast treat but also meets dietary needs by using wholesome ingredients.

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 tablespoon lemon zest
• 1/2 cup fresh blueberries
• Additional 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 the buttermilk, egg, melted butter, and lemon zest until well combined.
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 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 another 2-3 minutes until golden brown.
7. Serve warm with maple syrup or a dusting of powdered sugar.