Start by preheating the oven to 200 degrees to keep the pancakes warm while you make them.
You can find the recipe for Blueberry Cornmeal Pancakes here. Measure out all your ingredients.
In one bowl whisk together all the dry ingredients. In a separate bowl mix, whisk together all your wet ingredients and set aside. Toss fresh blueberries in a bowl with two tablespoons of sugar and set aside.
When you are ready to make pancakes heat up your griddle and brush with butter. Mix the dry ingredients into the wet ingredients until just combined, don't over mix. The batter will be a little lumpy. Pour 1/4 cup of batter onto the grill and top with some of the sugared blueberries (I used a lot of blueberries in each pancake!).
Because of the cornmeal in the batter you won't see little bubbles around the edges telling you they are done like regular pancakes so just cook for around three to four minutes each, flip and cook the other side for another two minutes until golden brown.
Transfer cooked pancakes to a plate or cookie sheet in the preheated oven to keep warm. Continue buttering the grill and making pancakes. When finished, top with butter, maple syrup and more blueberries! Enjoy!