In a small saucepan, heat the milk and butter over low heat until butter melts. Stir to combine and then set aside to cool to room temperature.

In a large bowl, lightly beat the eggs with a fork. Add the cooled milk mixture and beat well.

In another mixing bowl, combine the flour, sugar, baking powder, and salt and whisk to mix well. Gradually add to the milk and eggs and stir with a wooden spoon just until the batter is combined. Do not overmix. Stir in the blueberries.

Lightly spray a griddle or large skillet with flavorless vegetable oil spray and heat over medium-high heat. When hot, ladle the batter onto the griddle in about 1/4 cup amounts, leaving room for the pancakes to spread. Cook for about 1 minute, or until bubbles on each pancake break and remain open. Turn and cook for 15 to 30 seconds longer, or until lightly browned. Serve immediately with Blueberry Maple Syrup

Blueberry Maple Syrup

In a small saucepan, heat the blueberries an syrup together over medium heat for 3 to 4 minutes, or until the berries just begin to open.

Strain through a mesh sieve, forcing the solids through with the back of a spoon or ladle. Stir in the lemon juice and serve warm.