First, whip up your pancake batter. Take your dry ingredients, add some eggs, some milk, and perhaps a splash of oil, melted butter, or vanilla. Whatever your recipe requires. Make whatever swaps you need to! Do you need to avoid dairy? Use water instead of milk. Are you trying to avoid seed oils? Melted butter takes the place of vegetable oil. Around here, we make use the most simple pancake batter from either Sam's Club or Costco.

Add your blueberries to your pancake batter, making sure to coat the berries well. You'll be stirring the pancakes while they cook, and the blueberries will want to fall out if you don't make sure they're well incorporated beforehand. *In these photos, you see that the blueberries were not well incorporated into the batter. You may prefer to make yours this way, but we actually like ours fully stirred into the batter before we scramble.

It's time to heat your pan. Heat a non-stick pan or griddle over low-medium heat, just as you would if you were scrambling eggs. Then melt a pat of butter or small scoop of coconut oil in the pan.

Pour the blueberry pancake batter into your pan, but don't start stirring the batter right away. Wait about 10 or 15 seconds, and then use a spatula to begin scrambling the batter. Push the batter around like you would eggs, letting it set for a couple seconds each time you turn fresh batter down to the bottom. Low and slow! - Low heat and slow stirring - just like when you're making scrambled eggs! This will give you larger, fluffier chunks of pancake.

Once the pancake batter has started to separate into small pieces, continue to move them about the pan and cook them until the outsides are that nice light golden-brown color.

It's time to serve! Place the pan on the table and enjoy the scrambled blueberry pancakes family style, or scoop them into individual bowls and top with your favorite pancake toppings. Maybe you want to add more blueberries on top - like shown in the photos included in this post.