Blueberry Lemon Pancakes

In a medium bowl, whisk dry ingredients: flour, sugar, baking powder, baking soda, and salt.

In a larger bowl, whisk the egg with the buttermilk and lemon zest.

Stir dry ingredients into egg/milk mixture until combined.

There will be a few clumps remaining.

Fold in the blueberries and let batter sit for 3 minutes.

Spoon cup batter for each pancake onto a greased pan or griddle set over medium heat.

Cook for about 2-3 minutes per side, or until bubbles begin to form around the edges of the pancake.

Serve with more blueberries and maple syrup if desired.