1. In a medium bowl, whisk together dry ingredients: flour, sugar, baking powder, salt and cinnamon. In a large bowl, whisk together wet ingredients: milk, eggs, melted butter, and vanilla. 
2. Add dry ingredients to wet ingredients. Whisk just until no large lumps remain. There will still be small lumps and streaks of flour in the batter. That’s exactly how pancake batter should look. What’s most important: don’t over-mix the batter.
3. Add fresh blueberries to the bowl and gently fold them into the batter. Let the batter rest for at least 10 minutes. For fluffy pancakes with a lofty rise, do not skip this important step.
4. Heat a large skillet or griddle over medium heat. Grease it well with butter or non-stick cooking spray. Pour 1/4 cup pancake batter onto the skillet for each pancake. Bubbles will form on the surface. When bubbles begin to pop and the outer edges are set, flip the pancakes over. Cook 1 to 2 minutes, or until the middles are cooked through and the surface is golden brown.
5. Serve immediately with butter, maple syrup and additional blueberries. If desired, add dollops of whipped cream on top.

KITCHEN TIP: Don’t let the skillet get too hot. If it’s too hot the pancakes will be too dark on the outside, and uncooked in the middle. Once a group of pancakes is done, remove the pan from heat. Wait 1 minute then re-grease the pan. Pour the batter for the next set of pancakes. Then return the skillet to the hot burner.