In a large mixing bowl combine dry ingredients and mix well.
In a separate bow, whisk together wet ingredients.
Pour wet ingredients into dry ingredients and mix together just until a batter forms. Make sure to scrape the sides with a spatula to incorporate all the dry ingredients. Do not overmix - it is okay if the batter is lumpy. This is a thick batter, it should be just pourable. If you find the batter is too thick, add additional milk in 1 tablespoon increments.
Gently fold in blueberries.
Use a small ladle or measuring cup to pour batter onto a greased skillet at medium high heat (I find 325 - 350F is best). Use the back of the ladle to get pancakes into the size and shape you want, if necessary.
Cook until bubbles start to form and underside is browned. Flip and continue to cook until finished.
Top with butter, fresh blueberries, and maple syrup.
Note: Makes approximately 12 pancakes when using ¼ cup ladle.Calories are automatically generated. For best results calculate based on your exact ingredients.