Ingredients
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2 large eggs
2 tablespoons melted butter (plus more for the pan)
1 teaspoon vanilla extract
1 tablespoon lemon zest
1 tablespoon lemon juice
1 cup fresh or frozen blueberries (if using frozen, do not thaw)
Instructions
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In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
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In another bowl, whisk buttermilk, eggs, melted butter, vanilla, lemon zest, and lemon juice until well combined.
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Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in blueberries.
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Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
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Scoop about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form and the edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden.
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Serve warm with maple syrup, butter, or extra blueberries on top.