Fluffy Blueberry lemon pancakes

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• Zest of 1 lemon
• 1 tablespoon fresh lemon juice
• 1 cup fresh blueberries

Instructions:

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the buttermilk, egg, melted butter, lemon zest, and lemon juice.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
4. Gently fold in the blueberries.
5. Preheat a griddle or non-stick skillet over medium heat. Lightly grease with cooking spray or a small amount of butter.
6. Pour 1/4 cup portions of batter onto the griddle for each pancake.
7. Cook until bubbles form on the surface of the pancakes, then flip and cook until the other side is golden brown.
8. Repeat until all the batter is used.
9. Serve the pancakes warm with additional blueberries, a drizzle of maple syrup, and a dusting of powdered sugar if desired.