Preheat the oven to 250 degrees F.

In a large bowl, whisk together the sour cream, egg, vanilla, and sugar.

In a separate medium bowl, whisk together the salt, cinnamon, flours, baking soda, and baking powder. Fold the dry ingredients into the wet ingredients. Don’t over mix the batter. It is ok if there are still lumps in the batter.

Heat a large heavy-bottomed skillet or cast iron pan over medium/low heat. Add a pat of butter to the pan.

Once the butter melts, add about ¼ cup of batter to the pan. Place a few puddles of batter at least two inches apart in the pan. Cook for three minutes. Add a few blueberries to the half-cooked pancakes in the pan. Flip the pancakes and cook for five minutes.

When the first batch of pancakes are done, transfer them to a baking sheet, and then place the sheet in the oven to keep the pancakes warm while you continue to cook the rest.

Recipe adapted from The Smitten Kitchen Cookbook