2tablespoonsunsalted butter, melted(plus more for cooking)
6ouncesblueberries(almost 1 cup)
good quality maple syrup for serving
Whisk the flour, baking soda and salt in a bowl.
In a separate bowl combine the butter, buttermilk, eggs and agave until combined.
Whisk the wet ingredients into the dry ingredients until just combined (it’s ok if there are a few lumps).
Heat a large pan or griddle on medium heat and grease with butter. Pour about ¼ cup of the pancake mixture onto the griddle and top with 3-4 blueberries. Cook for 2-3 minutes on each side. Remove and transfer to a clean plate and repeat with the remaining batter.
Serve with maple syrup.
Making ahead? Freeze in a single layer on parchment paper, then you can store in a bag without them sticking together.