Step 1

Whisk together dry ingredients in a large bowl.

Step 2

Toss blueberries with three tablespoons of the flour mixture. Set aside.

Step 3

Combine buttermilk, eggs, and lemon zest together in a small bowl.

Step 4

Slowly pour wet ingredients into the dry ingredients, mixing just until combined. Small lumps are okay.

Step 5

Fold in the blueberries and let pancake batter rest for ten minutes.

Step 6

Heat a large skillet or griddle over medium-high heat.

Step 7

Spray with non-stick cooking spray OR brush with butter or oil.

Step 8

Ladle 1/2 cup batter onto skillet for each pancake.

Step 9

Flip when small bubbles appear on the surface and continue cooking until golden brown.

Step 10

Serve with butter and syrup.