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To a large mixing bowl, add flour, baking powder, and salt. Whisk until combined and set aside.
To a small blender, add all wet ingredients except blueberries. Blend until completely smooth, about 20-seconds.
Pour wet ingredients into dry ingredients. Use a wooden spoon or spatula to gently stir until a batter forms. Then, gently stir in your blueberries. Let your batter sit for 5-minutes while your pan heats (it needs this time to thicken), but no longer than 10-minutes.
Heat a non-stick pan to slightly below medium. Coat with a thin layer of butter. If the pan is too hot, the outsides will burn and the insides won't cook through.
Pour batter on to the pan, about ¼ cup per pancake, making sure they don't touch. Cook for 3-4 minutes untouched, or until the tops have lots of bubbles and the bottoms are golden brown. Flip, and cook for a few more minutes or until cooked through.
Repeat until all batter has been used, adding more butter to the pan as needed.
Serve immediately with maple syrup, berries, and other toppings as desired. Enjoy!!