½cupfresh blueberries(frozen will work, if needed)
Whisk together the first 4 ingredients and then make a well in center of mixture.
In a separate bowl, whisk together the milk, egg, oil and vanilla; add to the dry ingredients, stirring just until moistened. Gently fold in the blueberries.
Pour about ¼ cup batter for each pancake onto a hot, lightly greased griddle or skillet. Cook the pancakes until the tops are covered with bubbles and the edges look cooked; turn and cook the other side. Serve with maple syrup.