Fluffy Blueberry Pancakes

Hello everyone! Let's start our morning right with a basic breakfast favorite: fluffy blueberry pancakes. These pancakes are quick, easy, and perfect for any day of the week. Let's dive into the recipe!

Ingredients
Dry Ingredients:
2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch of salt
Wet Ingredients:
1 and 3/4 cups buttermilk (or substitute with milk + 1 1/2 tablespoons lemon juice)
1/4 cup vegetable oil
2 large eggs
Zest of 1 lemon
Add-ins:
1 cup fresh blueberries
Butter for greasing the pan
Maple syrup for serving

Instructions
Prepare the Dry Ingredients:
In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Sifting helps to incorporate air, making your pancakes lighter and fluffier.

Prepare the Wet Ingredients:
In a separate bowl, combine the buttermilk, vegetable oil, eggs, and lemon zest. If you don't have buttermilk, simply use regular milk with the lemon juice stirred in. Let it sit for a minute to curdle slightly, mimicking the effect of buttermilk.

Combine Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients. Gently whisk together until just combined. Be careful not to overmix; a few lumps are okay. This ensures your pancakes will be tender and fluffy.

Preheat and Grease the Pan:
Preheat a nonstick skillet over medium heat. Lightly grease with butter for added flavor and to achieve a nice, even browning.

Cook the Pancakes:
Using a ladle, pour the batter onto the skillet, forming pancakes of your desired size. You can usually fit about three pancakes in a standard skillet.
Immediately sprinkle a few blueberries onto each pancake. This method ensures an even distribution of blueberries in each bite.
Cook for about 3-4 minutes on the first side. You'll know they're ready to flip when the edges start to lose their shine and bubbles form on the surface.

Flip and Finish Cooking:
Carefully flip the pancakes and cook for an additional 2 minutes or until golden brown and cooked through. The blueberries should be perfectly embedded and juicy.

Conclusion:
Stack the pancakes on a plate and serve immediately with a generous drizzle of maple syrup.
Tips and Variations
Customize Your Pancakes: If blueberries aren't your thing, feel free to use chocolate chips, sliced bananas, raspberries, or any other favorite add-in.
Storage: Leftover pancakes can be stored in the fridge and reheated in a toaster for a quick weekday breakfast.
Chef's Privilege: The first pancake is often a test pancake to gauge the correct temperature. Consider it a chef's privilege with no calories and enjoy it yourself!
These fluffy blueberry pancakes are a great way to start your day. The lemon zest adds a delightful brightness that complements the sweetness of the blueberries. Perfect for a weekend treat or a special breakfast anytime!

Created by : Oh Yum with Anna Olson