Instructions

• In a large mixing bowl whisk together 1 cup all-purpose flour, ½ teaspoon baking soda, 1 teaspoon baking powder, 3 tablespoons sugar, and ¼ teaspoon salt.
• Stir 2 teaspoons lemon zest into the dry ingredients.
• In a separate bowl or measuring cup whisk 1 cup buttermilk, 1 large egg, 2 tablespoons vegetable oil, and ½ teaspoon vanilla extract until combined.
• Pour the wet mixture into the dry ingredients and whisk gently just until the batter is mostly combined; small lumps are fine — do not overmix.
• Preheat a griddle or large skillet over medium heat until hot (a few drops of water should sizzle). A well-seasoned cast-iron pan or nonstick griddle works best.
• For each pancake, pour about ¼ cup batter onto the hot surface. Immediately place about 4–5 blueberries on top of each pancake (use frozen blueberries straight from the freezer if preferred).
• Cook until bubbles form across the surface and the edges look set, about 2–3 minutes.
• Flip each pancake and cook until the second side is golden and the pancake is cooked through, about 1–2 minutes more.
• Repeat steps 6–8 with the remaining batter, adjusting the heat if pancakes brown too quickly.
• Serve the pancakes warm with the remaining blueberries.