1. 1. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps and the ingredients are evenly distributed. This step ensures your pancakes will rise properly.

2. 2. Mix Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, large egg, melted unsalted butter, and vanilla extract until well combined. The mixture should be smooth and uniform.

3. 3. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined. It’s crucial not to overmix; a few lumps are perfectly fine and will lead to a more tender pancake. Overmixing develops the gluten, resulting in tough pancakes.

4. 4. Add Lemon Zest and Berries: Gently fold in the lemon zest and mixed berries. Be careful not to crush the berries too much, especially if using fresh ones. The zest will infuse the batter with bright citrus notes.

5. 5. Heat Your Griddle: Heat a lightly greased griddle or large non-stick skillet over medium heat. You can test if it’s ready by sprinkling a few drops of water on the surface; they should sizzle and evaporate quickly.

6. 6. Cook the Pancakes: Pour about 1/4 cup of batter for each pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and bubbles appear on the surface of the uncooked side. Flip carefully with a spatula and cook for another 1-2 minutes until the second side is also golden and the pancake is cooked through.

7. 7. Serve Warm: Transfer cooked pancakes to a plate. You can keep them warm in a low oven (around 200 F) while you cook the remaining batter. Serve immediately with your favorite toppings.