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- In a large mixing bowl, sift the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk the buttermilk, oil, eggs and lemon zest.
- Add this to the dry mixture and whisk just until blended, but a few lumps are still visible.
- Preheat a griddle over medium-high heat and lightly grease the pan.
- Drop ladles of batter onto the skillet, fitting in as many as the pan fits without crowding.
- Sprinkle blueberries on top of each pancake, letting them sink gently into the batter without pressing.
- Cook the pancakes for 3-4 minutes, until bubbles begin to appear and the pancakes look matte at the edges.
- Flip the pancakes and cook another 2-3 minutes before removing to a plate. Continue until all of the batters have been used.
- Serve the pancakes immediately, with maple syrup.
