Ingredients

The following ingredients have 6 Servings
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp Kosher salt
  • 2 Tbls sugar
  • 1/4 tsp ground cinnamon
  • 1 cup fresh blueberries
  • 2 cups buttermilk
  • 2 large eggs (lightly beaten)
  • 1 lemon (zested)

Instruction

  • Whisk together dry ingredients in a large bowl.
  • Toss blueberries with three tablespoons of the flour mixture. Set aside.
  • Combine buttermilk, eggs, and lemon zest together in a small bowl.
  • Slowly pour wet ingredients into the dry ingredients, mixing just until combined. Small lumps are okay.
  • Fold in the blueberries and let pancake batter rest for ten minutes.
  • Heat a large skillet or griddle over medium-high heat.
  • Spray with non-stick cooking spray OR brush with butter or oil.
  • Ladle 1/2 cup batter onto skillet for each pancake.
  • Flip when small bubbles appear on the surface and continue cooking until golden brown.
  • Serve with butter and syrup.