Place a large pan over medium-high heat. Spray the bottom with avocado oil and let the pan heat up.
While the pan is heating, place your dry ingredients—both flours, salt, and baking powder in a bowl and mix well to combine.
Next, mix the softened butter and maple syrup, then add your eggs, milk, sugar, and vanilla. Mix well, using a whisk to combine the ingredients. The texture should be thick, but not too thick, and have a slight thinning (see video for an example).
You can leave the mixture like in the video, and if the consistency of the mixture is too thick, add more milk. If it's too thin, add a touch of flour. Add your blueberries and stir to combine when the desired consistency is achieved.
When the pan is hot, turn the temperature to medium heat, do a pancake test using a 1/4-cup measuring cup, and spoon some mixture into the pan.
Cook on one side until you see little air bubbles forming around the pancake. That's how you know the pancake is almost done and ready to be flipped. Flip the pancake to the other side and check to see if the pancake is golden brown. You want a golden brown pancake on each side.
Once the desired appearance is achieved, continue spooning in your batter until all of them have been used and you have stacked fresh blueberry pancakes. Serve with fresh maple butter.
