Lemon Blueberry Pancakes

Instructions

1. Prepare the dry ingredients
   In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
2. Mix the wet ingredients
   In a separate medium bowl, whisk together the eggs, milk, lemon juice, lemon zest, melted butter, and vanilla extract until smooth.
3. Combine the batter
   Pour the wet ingredients into the dry ingredients and stir gently just until combined. Do not overmix; a few lumps are okay. Let the batter rest for 5 minutes to allow the gluten to relax.
4. Add the blueberries
   Gently fold 1 cup of the fresh blueberries into the batter, being careful not to crush them. Reserve the remaining 1/2 cup for topping.
5. Cook the pancakes
   Heat a large non-stick skillet or griddle over medium heat. Add a small pat of butter to coat the surface. Pour 1/4 cup of batter for each pancake onto the hot surface. Sprinkle a few extra blueberries on top of each pancake.
6. Flip and finish cooking
   Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip carefully and cook for another 1-2 minutes, until golden brown and cooked through. Transfer to a plate and keep warm while cooking the remaining pancakes.
7. Serve immediately
   Stack the pancakes on serving plates, top with remaining fresh blueberries, drizzle with maple syrup, and dust with powdered sugar if desired. Serve while still warm.