Rinse blueberries with water and spread on a paper towel to dry. They don’t have to be perfectly dry.
Heat griddle to medium-high heat (400°F). In a large bowl, beat the eggs; stir in the buttermilk and oil. All remaining ingredients; stir until just combined and large lumps disappear. Spray the griddle with some non-stick spray or oil. The griddle is ready when a few drops of water dance across the surface. Pour the batter, about 1/4 cup at a time, onto the hot griddle. Add 3 – 4 blueberries to the top of the pancake. Bake until bubbles form and edges start to turn dry; turn and bake the other side.
Makes 16 (4-inch) pancakes