Lemon Blueberry Pancakes with Honey Maple Syrup

These fluffy pancakes are a delightful twist on the classic breakfast favorite. Infused with fresh lemon zest and bursting with juicy blueberries, they offer a bright and refreshing flavor. Topped with a homemade honey maple syrup, this recipe balances traditional pancake elements with a creative touch that's perfect for Pancake Day.

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 cup fresh blueberries
• 1/4 cup maple syrup
• 2 tablespoons honey

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.
3. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the blueberries.
4. Heat a non-stick skillet over medium heat and lightly grease it with butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
6. In a small saucepan, combine the maple syrup and honey over low heat until warmed through.
7. Serve the pancakes warm, drizzled with the honey maple syrup.