In a medium bowl, whisk flour with sugar, lemon zest, baking soda, baking powder, and salt.
In another medium bowl, whisk buttermilk with canola oil, eggs and vanilla.
Pour buttermilk mixture into flour mixture and whisk to combine (the batter will still be lumpy--be careful not to over-mix). Fold in blueberries.
Heat a large non-stick pan over medium heat. Spray with oil. Pour ⅓ cup batter into pan. If the pan is big enough, you can cook multiple pancakes at once. Cook until bubbles form on top of each pancake and edges begin to brown about 2 to 4 min. Flip and cook another 2 to 3 min. Repeat with remaining batter. Serve with maple syrup.
Notes
If your pancakes are browning too quickly before cooking through, adjust heat down to medium low. With pancakes, you'll need to monitor and adjust the heat of your pan as you go.
You’ll know your pancake is ready to be flipped when until bubbles form on top and the edges begin to brown (this usually takes about 2 to 4 minutes).
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