Instructions
Step 1: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Step 2: In another bowl, whisk the eggs, buttermilk, melted butter, lemon zest, lemon juice, and vanilla extract until combined.
Step 3: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
Step 4: Fold the blueberries carefully into the batter.
Step 5: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
Step 6: Pour about 1/4 cup of batter onto the skillet for each pancake.
Step 7: Cook until bubbles form on the surface and the edges begin to set, about 2 to 3 minutes.
Step 8: Flip the pancakes and cook for another 1 to 2 minutes until golden brown and cooked through.
Step 9: Repeat with the remaining batter, adding more butter or oil as needed.
Step 10: Serve warm with maple syrup, extra blueberries, and lemon wedges.
Storage and Reheating Tips
Store leftover pancakes in an airtight container in the refrigerator for up to 4 days.
Freeze pancakes in a single layer before transferring to a freezer-safe bag for up to 2 months.
Reheat in the microwave for 20 to 30 seconds or warm in a toaster or oven until heated through.
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