These pancakes are a delightful twist on the classic blueberry pancakes, featuring a touch of lemon for added brightness.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
Sifting the dry ingredients ensures a smoother batter and fluffier pancakes.
In another bowl, whisk together the buttermilk, milk, eggs, melted butter, vanilla, and lemon zest.
Ensure the wet ingredients are at room temperature for better mixing.
Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
A few lumps in the batter are fine; overmixing can make the pancakes dense.
Heat a lightly greased griddle over medium heat. Pour about 1/4 cup of batter onto the griddle for each pancake.
Wait until bubbles form on the surface before flipping the pancakes.
Sprinkle a handful of blueberries onto each pancake before flipping. Cook until golden brown on both sides.
Using fresh blueberries ensures they don't bleed into the batter.
Serve the pancakes warm with your favorite toppings, such as maple syrup or whipped cream.
For an extra touch, dust the pancakes with powdered sugar before serving.
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