2 to 3 cups blueberries (if using frozen, thaw before using)
In a large bowl, whisk together the buttermilk, eggs, butter and vanilla. Set aside. In a smaller bowl, stir together all the dry ingredients. Pour the dry into the wet, mixing until just combined. Let sit for about five minutes. Meanwhile, put a large skillet on the stove on medium heat. When hot and sizzling, grease the pan and ladle about 1/4 cup of batter for each pancake. Carefully place blueberries into pancakes at this point, pressing them into the batter. Cook until bubbles are formed, flip and cook about 1 minute more. Keep warm in a 200°F oven until ready to serve.
Serve with maple syrup or honey and any other desired toppings.
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