Buttermilk Blueberry Pancakes

 2 cups and-purpose flour

1 Tbsp sugar

1/2 tsp baking soda

1/4 tsp salt

1/8 tsp baking powder

2 cups buttermilk

2 large eggs, room temperature, lightly beaten

1 Tbsp canola oil

1 cup fresh or frozen blueberries

Optional- butter and maple syrup

1.  In a large bowl, whisk flour, sugar, baking soda, salt and baking powder.  In another bowl, whisk buttermilk, eggs and oil.  Stir into dry ingredients just until moistened.

2.  Pour batter by 1/4 cupfuls onto a greased hot griddle.  Sprinkle 1 Tbsp blueberries on each pancake.  Turn when bubbles form on top.  Cook until the second side is golden brown.  If desired serve with butter and syrup and top with additional blueberries.