Fluffy buttermilk pancakes bursting with fresh berries

Instructions

1. Mix Dry Ingredients

   In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

2. Mix Wet Ingredients

   In another bowl, whisk buttermilk, eggs, melted butter, lemon zest, lemon juice, and vanilla.

3. Combine

   Pour wet ingredients into dry ingredients. Stir until just combined - batter should be slightly lumpy. Don't overmix.

4. Add Blueberries

   Gently fold in blueberries. Let batter rest for 5 minutes.

5. Cook Pancakes

   Heat griddle to 350°F or skillet over medium heat. Lightly grease. Pour 1/4 cup batter for each pancake. Cook until bubbles form and edges look dry, about 2-3 minutes.

6. Flip and Finish

   Flip and cook another 1-2 minutes until golden brown. Serve hot with butter and maple syrup.