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 tablespoon fresh lemon juice
- 1 cup fresh or frozen blueberries
- Additional butter or oil for cooking
Instructions:
- Preheat Griddle or Pan: Preheat your griddle or a non-stick skillet over medium heat.
- Prepare Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Prepare Wet Ingredients: In another bowl, whisk together the buttermilk, egg, melted butter, lemon zest, and lemon juice.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Add Blueberries: Gently fold in the blueberries, ensuring even distribution throughout the batter.
- Cook Pancakes: Grease the griddle or skillet with a bit of butter or oil. Pour 1/4 cup portions of batter onto the hot surface, spreading them slightly with the back of a spoon. Cook until bubbles form on the surface, then flip and cook until the other side is golden brown.
- Keep Warm: As you cook the pancakes, you can keep them warm in a preheated oven (200°F or 93°C) on a baking sheet.
- Serve: Serve the blueberry lemon pancakes warm, garnished with additional blueberries, a drizzle of maple syrup, and a sprinkle of powdered sugar if desired
