Blueberry buttermilk pancakes are thick, fluffy, and filled with fresh blueberries. Making homemade pancakes is easier than you think - these are made from scratch with simple pantry ingredients.
In a large bowl, combine dry ingredients: flour, sugar, baking powder, baking soda, and salt. Whisk to remove clumps.
Add egg, buttermilk, and lemon zest to the dry ingredients. Stir until JUST combined. There will be lumps in the batter, this is normal. Add blueberries, stirring just until incorporated.
Let the finished batter sit for 5 minutes. During this time, heat up a skillet or griddle over medium-low heat and grease lightly with butter or cooking spray.
Measure about ⅓ cup of batter into your hot skillet for each pancake. Once you see bubbles across the pancake and the sides start to look dry, flip the pancake over (this will take around 2 minutes depending on the heat of your skillet). Cook the second side until lightly browned. Repeat with remaining batter.
Serve pancakes with your favorite maple syrup, whipped cream, or fruit compote.
Notes
Buttermilk substitute: In a 1-cup liquid measuring cup, first add one tablespoon of vinegar (or lemon juice), then add enough milk to measure one cup. Stir and let stand for 5 minutes.
Lemon zest can be substituted with ½ teaspoon lemon extract or 1 teaspoon vanilla extract.
Pancakes browning too quickly, while the middle is still raw? Turn your heat down. This gives time for the center to cook without burning the outside.
To freeze: allow leftover pancakes to cool completely. Wrap in wax paper or parchment paper, then store in a freezer-safe bag or container for up to 2 months in the freezer.