Start by adding the dry ingredients together in a big mixing bowl first and whisking together. I know, whisking dry ingredients together seems silly, but it's important that all these ingredients incorporate into a single batter. Just trust us & whisk, whisk, whisk until mixed well.

In a different bowl, whisk together the egg, milk, butter, and lemon juice. It will look delicious and frothy. Add this into your dry mix and whisk firmly until the batter is thoroughly mixed. Add in the blueberries and softly whisk/stir them in. Let sit for at least 10 minutes before making the pancakes (this lets the baking soda react with the lemon juice and make them fluffy!)

Using a ladle or big spoon, pour 3-4 inch wide pancakes onto a skillet/range that is pre-heated to medium. I use butter to grease our griddle with since it helps me to gauge the temperature. If the butter burns, so will the pancakes. If that is the case, turn down the heat for 5 minutes and add the butter again. Let the pancakes sit for 2-3 minutes before flipping. You will see little holes forming around the batter on the edges when it is ready to be flipped.Use a spatula to flip the pancakes and cook for another 2-3 min

Add butter, syrup, fresh blueberries, and shave some lemon zest onto them as well. You will notice how unbelievably delicious the cinnamon is in every bite... and then they will be gone. And you then you make more :)