In a large bowl, add the flour, sugar and baking powder and mix well.
Make a well in the dry ingredients, then add the eggs and milk and whisk until smooth.
Stir in the blueberries and heat the butter in a frying pan on a medium heat.
Add the pancake mixture using a ladle at a time. I use a spatula to maintain the circular shape and allow to cook for 1-2 minutes.
Flip the pancake over and cook for another minute or so on the other side. Repeat this until all the batter is used up (you may need to add a little more butter in between).
Serve with maple syrup or top with blueberry compote.