4Tablespoons(1/4 cup or 56 g) unsalted butter, melted
2Tablespoonsfresh lemon juice, from 1 large lemon
1cupfresh blueberries, (see notes for frozen)
1-2Tablespoonsunsalted butter for cooking the batter
Instructions
In a large bowl, whisk together flour, sugar, baking powder, salt and lemon zest. Set aside.
In a separate bowl, whisk together milk, eggs, melted butter and lemon juice. It's okay if the milk curdles a little bit.
Pour wet ingredients into the bowl of dry ingredients. Mix just until combined (mixture should be somewhat thick). Do not over-mix as this will deflate the batter. Stir in blueberries.
Heat a pancake griddle or skillet over medium-high heat. Add a tablespoon of butter to grease the pan.
Once the pan is hot and butter is melted, add 1/4 cup batter. Cook until edges are set and there are bubbles in the center, about 3 to 4 minutes. Flip once and cook another 2 minutes or until brown. Repeat with remaining batter.
Serve pancakes warm with maple syrup and more fresh blueberries.
Notes
Blueberries: I prefer fresh because they have more flavor, but you can also use frozen. Keep the berries frozen and sprinkle them on the batter immediately after it's scooped onto the pan.Lemon: Use fresh lemon juice (not bottled) for the most flavor. If you do not like the citrus taste, you can omit it entirely from the recipe.Store in an airtight container in the refrigerator for up to 5 days.Freeze in an airtight container for up to 2 months.Reheat in a 325 F oven (or toaster oven) for 5 to 10 minutes. You can also microwave pancakes, but they will lose their crispy exterior.