Fluffy Blueberry Bliss Pancakes

In a medium saucepan, combine the maple syrup, 1 cup of fresh blueberries, and lemon juice. Bring to a boil over medium heat, then reduce heat and let simmer for 10 minutes. Remove from heat, allow the syrup to cool to lukewarm, then stir in the remaining 1 cup of fresh blueberries.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, beat the eggs, then whisk in the buttermilk and melted butter.

Pour the buttermilk mixture into the dry ingredients, and whisk until just moistened. The batter should be slightly lumpy and thick.

Heat a griddle or nonstick pan over medium heat, and coat it with vegetable oil.

Spoon about 1/4 cup of batter onto the griddle for each pancake, and evenly distribute approximately 8-10 blueberries onto each pancake.

Cook until the edges start to bubble and the first side is golden brown. Flip and cook until the other side is golden brown, watching carefully to avoid burning.

Wipe the griddle clean with a paper towel between batches.

Serve the pancakes immediately with a generous drizzle of the blueberry maple syrup.