Instructions

1. In a large bowl, whisk together the flours, baking powder, baking soda, and salt. In a medium bowl, beat together the buttermilk, reduced fat milk, honey, eggs, and oil. Stir the wet ingredients into the dry ingredients, folding just to combine. Over mixing can make your pancakes rubbery. The batter should be somewhat lumpy. Fold in 1 cup of the blueberries.
2. Coat a large nonstick griddle or skillet with cooking spray and preheat over medium heat. Use a ¼ cup measure to ladle the batter onto the griddle or skillet. Flip the pancakes when they are golden brown on the bottom and bubbles are forming on the top, about 1 ½ minutes. Cook the other side until golden brown, about another 1 ½ minutes. Keep the pancakes warm in a 200 F oven while you finishing cooking the remaining pancakes.
3. Serve with remaining blueberries and pure maple syrup.