Lemon Zest Blueberry Pancakes with Zesty Lemon Syrup

1.In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.

2.In a separate bowl, mix the buttermilk, egg, melted butter, and lemon zest until smooth.

3.Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay. Fold in the fresh blueberries.

4.Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.

5.Pour about 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter.

6.For the zesty lemon syrup, whisk together the fresh lemon juice, powdered sugar, and lemon zest in a small bowl until smooth and well combined. Adjust sweetness to taste by adding more sugar if desired.

7.Serve the pancakes warm, drizzled with the zesty lemon syrup.