In a mixing bowl, whisk together flours, brown sugar, baking powder and the salt, set aside.
In a separate bowl whisk together the milk, (for thick pancakes use 1 cup milk.) melted butter, egg and vanilla. Stir milk mixture into the dry ingredients and combine until just mixed and only small clumps of flour remain. Do not over mix.
Heat a griddle or large skillet over medium heat. Brush the surface with extra butter and scoop about ¼ cup of the batter onto the skillet. Gently spread into a 4-inch circle and sprinkle with blueberries. When the bubbles on top pop and stay open flip the pancakes and cook about 2 min more. Repeat for all pancakes.
Keep pancakes hot in a warm oven if needed and serve with more blueberries and Ginger Butter Syrup.
Buttery Ginger Syrup
In a small saucepan over medium-high heat stir together the maple syrup, fresh grated ginger and butter. Stir until mixture is simmering, remove from heat.
Let cool slightly and serve with pancakes. Syrup can be stored chilled for up to a week, just reheat to serve.
Nutrition includes homemade buttery ginger syrup.• See post for instructions and substitution amounts for other fruits, chocolate chips or nuts. • See post for information on gluten-free pancakes.