Step 1

Whisk the flour, sugar and baking soda together and set aside.

Step 2

In a separate bowl, whisk together the buttermilk, vanilla and two whole eggs until well combined and set aside.

Step 3

In a small bowl, whisk the egg white for 60 seconds until very fluffy.

Step 4

Add the buttermilk mixture to the flour mixture and combine. Add lemon juice and zest and stir until combined. Then fold in egg white until absorbed by mixture. It will be thick, some clumps are ok.

Step 5

Melt 1 tbsp butter in a large skillet over medium high heat. Working in batches, cook pancakes 2-3 at a time, about 2 tbsp scoops of batter for each pancake. After putting batter into pan, gently press 5-6 blueberries into each pancake. Let pancakes cook for 2-3 minutes on each side until edges are set and slightly brown. Use a large spatula, like a fish spatula, to flip pancakes. Add additional butter 1 tbsp at a time as needed to cook.

Step 6

To make the drizzle, whisk the powdered sugar, milk and lemon juice and zest together until combined.

Step 7

These pancakes are best enjoyed hot off the pan and generously topped with the Lemon Zest Drizzle!