Start by mixing all but the blueberries in a bowl with a whisk. Stir in the blueberries gently and let the batter rest while you get your griddle warmed.

Heat your griddle on a medium low flame. Temperature might vary depending on what kind of griddle you are using, and if you have an electric stove.

Pour roughly 1/4 cup of the batter onto the hot griddle making sure the blueberries are mostly covered in the batter. If not, it’s ok. This just helps keep all those blueberry juices inside a little better.

Shortly after you see air bubbles forming and popping on top of the pancake, and the edges around the bottom of the pancake have turned to a medium brown, it’s time to flip them. This took less than 30 seconds for me. Cook the other side until you see the edges at the bottom turn a medium brown again.

Check the first batch to make sure they are cooked in the center. This will help you determine if you should cook them longer or less for the remaining pancakes.

Serve with maple syrup or honey.