These fluffy lemon blueberry pancakes are a delightful twist on the classic breakfast favorite, featuring a hint of zesty lemon and juicy blueberries.
In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
Sift the dry ingredients together for a smoother batter.
In another bowl, whisk together the buttermilk, egg, melted butter, and lemon zest.
Ensure the butter is slightly cooled before mixing to prevent cooking the egg.
Create a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined.
Do not overmix; a few lumps in the batter are fine.
Heat a nonstick skillet over medium heat and lightly grease with butter or oil.
Ensure the skillet is evenly heated before adding the batter.
Pour 1/4 cup of batter onto the skillet and sprinkle a few blueberries on top. Cook until bubbles form on the surface, then flip and cook until golden brown.
Use a gentle flip to avoid splattering the batter.
Serve the pancakes warm with your favorite toppings.
Warm maple syrup or a dollop of whipped cream makes a great topping.
