Mix together the dry ingredients: Add the flour, sugar, baking soda, baking powder, and salt to a large bowl. Then use a whisk to incorporate them all together.

Mix together the wet ingredients: Get out another bowl and mix together the buttermilk, eggs, and vanilla extract.

Make the batter: Pour the wet ingredients into the bowl with the dry ingredients. Then use a wooden spoon to mix the ingredients together. Make sure that you don’t over mix the batter, you want it to be a little lumpy. Once the batter is made toss in the blueberries and gently fold them in. Let the batter rise for 5 to 10 minutes before cooking them.

Make the blueberry syrup: Add the blueberries and syrup to a microwaveable bowl, or gravy boat, and microwave them for 1 to 2 minutes, or until the blueberries have slightly burst.

Cook the pancakes: Get out a skillet, grease it with either some oil, or butter, and place it over high heat. Then use a ½ Cup measurement to scoop out some of the batter. Pour the batter onto the hot skillet, and repeat until the skillet is filled up. Let the pancakes cook for about 2 to 3 minutes. You will know that they are ready to flip when small bubbles start to form in the rim of the batter. Then flip the pancakes and let them cook for an additional 2 to 3 minutes. Continue these steps until you have cooked up all of the pancake batter.

Stack the blueberry pancakes on a plate and drizzle some of the blueberry syrup over the top. Enjoy!