Peach and Blueberry Pancakes

Every third cup of this thick dough makes a pancake, which turns out to be surprisingly lush and filled with fresh fruit. The combination of peaches and blueberries never ceases to please.
Spoon the flour into dry measuring cups; flatten with a knife. Combine the flour, sugar, flaxseed, baking powder and salt if desired in a large bowl, stirring with a whisk.Combine the buttermilk, lemon zest, and eggs in a medium bowl, stirring with a whisk. Add the buttermilk to the flour mixture, stirring until it becomes moist. Gently roll in the blueberries and peaches.Preheat a nonstick skillet over medium-high heat. Pour 1/3 cup batter onto the pan for each pancake. Cook over medium heat for 2-3 minutes or until the tops are bubbly and the edges are lightly browned. Carefully turn the pancakes over; cook for 2-3 minutes or until the bottoms are lightly browned. Serve with butter. If desired, sprinkle blueberries on top.