1 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
pinch of salt
1/4 teaspoon cinnamon
1 cup buttermilk
2 eggs
1 tablespoon canola oil
2 cups DOLE® Blueberries

Heat a nonstick griddle to medium high heat.

Whisk together the flour, baking powder, baking soda, salt and cinnamon.

Add the buttermilk, eggs and canola oil. Whisk until well combined.

Pour batter onto preheated griddle. Evenly place desired number of blueberries on each pancake. Cook 2 minutes or until the edges are firm and bubbles appear. Flip and cook 1-1/2 to 2 minutes more or until pancakes are cooked through.

Serve warm with butter and maple syrup.