Light and Fluffy Pancakes!! These Lemon Blueberry Pancakes are sure to become a breakfast staple loved by kids and adults alike!
In a large bowl whisk together flour, sugar, baking powder, salt, and lemon zest. Set aside.
In a medium bowl whisk together milk, eggs, butter, and fresh lemon juice (reserving blueberries until moments before cooking batter).
Quickly and with only a few strokes of a wooden spoon or a spatula add wet ingredients to dry ingredients. (Batter can be quite thick and should be lumpy). Cover the batter and keep in fridge until ready to cook the pancakes (up to 24 hrs.)
When you're ready to make the pancakes, heat a large skillet over medium heat with about 1/2 tbsp of butter in it and mix the blueberries carefully and quickly into the batter.
Using a 1/4 cup measuring cup, drop batter into skillet and cook for 2-4 minutes or until bottoms are browned. Flip and cook the other side.
Add more butter to the pan as need and repeat until remaining batter is used up.