Instructions

• In a large bowl, whisk together the dry ingredients: 1 cup all-purpose flour, ½ teaspoon baking soda, 1 teaspoon baking powder, 3 tablespoons sugar, and ¼ teaspoon salt.
• Stir 2 teaspoons lemon zest into the dry mixture.
• In a separate bowl or measuring cup, whisk together the wet ingredients: 1 cup buttermilk, 1 large egg, 2 tablespoons vegetable oil, and ½ teaspoon vanilla extract until combined.
• Pour the wet ingredients into the dry ingredients and whisk gently just until incorporated; the batter should be slightly lumpy—do not overmix.
• Decide how to add the blueberries: either fold 1 cup blueberries into the batter gently, or leave them whole and add 4–5 blueberries to each pancake on the griddle as you cook.
• Heat a griddle or skillet over medium heat until hot. Lightly grease the surface with a little of the vegetable oil (use a paper towel to spread a thin layer).
• For each pancake, pour about ¼ cup batter onto the hot griddle. If you did not fold the blueberries into the batter, place 4–5 blueberries on top of each pancake now.
• Cook until bubbles form on the surface and the edges look set, then flip and cook the other side until golden and cooked through (about 1–2 minutes after flipping).
• Transfer cooked pancakes to a plate and keep warm while you repeat with the remaining batter.
• Serve the pancakes with additional blueberries from the ingredient list.