A delightful twist on classic pancakes, these Lemon Blueberry Fluffy Pancakes are perfect for a weekend brunch or a special breakfast treat.
In a mixing bowl, combine the flour, baking powder, sugar, and salt.
Sift the dry ingredients together to ensure a smooth batter.
In another bowl, whisk together the egg and buttermilk until well combined.
Let the buttermilk sit at room temperature for a few minutes before mixing for better results.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Avoid overmixing to keep the pancakes light and fluffy.
Gently fold in the blueberries and lemon zest.
Coat the blueberries in a little flour before adding to prevent them from sinking.
Heat a nonstick skillet over medium heat and melt a small amount of butter.
Ensure the skillet is evenly heated to avoid uneven cooking.
Pour about 1/4 cup of batter onto the skillet for each pancake.
Cook until bubbles form on the surface before flipping.
Cook until golden brown on both sides, then remove from the skillet.
Keep cooked pancakes warm in a low oven while finishing the batch.
Serve the pancakes warm with a drizzle of maple syrup.
Add a dollop of whipped cream or a sprinkle of powdered sugar for extra indulgence.
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