1. Prepare the Batter
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk the buttermilk, eggs, melted butter, vanilla extract, and lemon zest until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix—a few lumps are perfectly fine.
Fold in the blueberries carefully.
2. Heat the Pan
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
3. Cook the Pancakes
Pour about ¼ cup of batter for each pancake onto the hot skillet.
Cook for 2–3 minutes, until bubbles form on the surface and the edges begin to set.
Flip gently and cook the other side for another 1–2 minutes until golden brown and cooked through.
Repeat with remaining batter, greasing the pan as needed.
4. Keep Warm (Optional)
Place cooked pancakes on a baking tray in a 200°F (95°C) oven while finishing the rest.
5. Serve
Stack the pancakes warm and top with maple syrup, extra blueberries, and a dusting of powdered sugar if desired.
Tips for Perfect Blueberry Pancakes
Fresh or frozen berries both work well. If using frozen, do not thaw first.
Do not overmix the batter or the pancakes may become dense.
Medium heat is best for golden outsides and fluffy centers.
Add extra lemon zest for a brighter citrus flavor.
Leftovers can be refrigerated or frozen and reheated easily.
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