These fluffy lemon blueberry pancakes without buttermilk are made from scratch from fresh blueberries, lemon zest, and the most light and fluffy pancake batter.
Add the vinegar to the milk and let sit for 5 minutes. The milk will sour and thicken which is what we want.
In a separate bowl, add the flour, baking powder, baking soda, sugar, and salt.
Whisk the dry ingredients together. Set aside.
The milk should look something like this after 5 minutes.
Add the egg and melted butter to the soured milk.
Zest a whole lemon into the wet ingredients.
Whisk the wet ingredients together.
Add the dry ingredients to the wet ingredients.
Mix with a whisk until combined.
In a greased nonstick pan on medium heat, add 1/4 cup of the lemon pancake batter.
Once the batter starts to bubble, sprinkle some fresh blueberries on top.
Check the pancake with a spatula prior to flipping to make sure it's golden. Pancake flipping takes practice!
Serve with maple syrup or honey.