Instructions

1. 1

   In a medium bowl, whisk dry ingredients: flour, sugar, baking powder, baking soda, and salt.

2. 2

   In a larger bowl, whisk the egg with the buttermilk and lemon zest.

3. 3

   Stir dry ingredients into egg/milk mixture until combined. There will be a few clumps remaining.

4. 4

   Fold in the blueberries and let batter sit for 3 minutes.

5. 5

   Spoon cup batter for each pancake onto a greased pan or griddle set over medium heat. Cook for about 2-3 minutes per side, or until bubbles begin to form around the edges of the pancake.

6. 6

   Serve with more blueberries and maple syrup if desired.