Optional toppings: maple syrup, powdered sugar, fresh or dried blueberries, and additional lemon zest
Instructions
Combine your flour, sugar, baking powder, and baking soda.
Stir in your vanilla, milk, lemon juice, and beaten egg. Add the zest of 1 lemon.
I use a dollop of butter in the nonstick pan for cooking. For each pancake pour about a 1/4 cup or less (depending on if you like smaller pancakes) onto a hot skillet or griddle. Add a few of your halved blueberries with the flesh side down, skin side up. You do not need to cut your blueberries if you don't want to. This is a matter of preference. For me personally, I don't like giant blueberries to overpower my pancakes.
Cook each side on Medium Low to Medium heat until your pancakes are a light golden brown.This typically takes approximately 2 minutes per side.