Blueberry Buttermilk Pancakes

These are the best pancakes I have ever had. I have tried many recipes, but this one is by far the best. I suppose it's the buttermilk that makes them very fluffy.

BLUEBERRY BUTTERMILK PANCAKES
Makes 12

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1/4 teaspoon ground cinnamon
1 tablespoon sugar
1 cup fresh or thawed frozen blueberries
2 cups buttermilk (well shaken before measuring)
2 large eggs
grated zest from 1 lemon
vegetable oil, for cooking (in the past I have used coconut oil cooking spray)
unsalted butter and pure maple syrup, for serving  (If maple syrup is hard to find, I use honey)

1. Whisk together flour, baking powder, baking soda, salt, cinnamon and sugar in a large bowl until thoroughly combined. Toss blueberries with 2 tablespoons flour mixture in a medium bowl and set aside. Make a well in the center of remaining flour mixture and add buttermilk, eggs and lemon zest. Whisk together, gradually incorporating flour, mixing just until combined; some small lumps should remain in the batter. Fold in blueberries. Let batter stand 10 minutes.

2. Preheat a double-burner griddle or a large cast-iron skillet over medium-high heat. Brush griddle with oil and ladle 1/4 cup batter per pancake on the griddle. When small bubbles appear across surface of pancakes and the edges lift from griddle, flip and continue cooking until pancakes are golden brown on the second side and are springy to the touch, about 3 minutes total. Serve with butter and maple syrup; then continue with the rest of the batter.

Note: I rub some butter on each pancake, right after I remove it from the griddle. The melted butter prevents them from getting dry.

Recipe from Martha Stewart Living Magazine