Using a spoon or potato masher crush about a third to half of the blueberries to release the natural moisture in the blueberries.

Cover the saucepan with a vented lid and allow the blueberries to reduce over medium heat for about 5-8 minutes. The compote should be at a steady moderate simmer, not a boil & the consistency should resemble a chunky blueberry syrup once ready

Set aside the compote. About a ¼ cup will be for the pancakes and the rest will be for the blueberry compote topping.

Add the all-purpose flour, granulated sugar, baking powder, baking soda & salt to a large bowl and stir to evenly incorporate.

Add the wet ingredients (the oil, sour cream, egg & vanilla extract) to the dry ingredients and mix until there are no more dry spots but not until smooth. You want the batter to be lumpy. Allow the batter to sit for at least 5 minutes.

While the batter rests bring the griddle up to medium heat or medium low heat. If your griddle is smoking it is way too hot.

Scoop the pancake batter onto the preheated griddle. Using a standard ice cream scoop will yield about 8 pancakes. It may seem small but as the pancake cooks it will expand.

Allow the pancakes to spread a little (this should only take about 10 seconds) then dollop some of the blueberries from the compote set aside earlier in the center. Aim to incorporate mostly blueberries in the pancakes, saving the syrup to use for the topping.

Dollop a little extra pancake batter over the blueberries. The blueberries should be mostly covered but they do not have to be covered completely. This only to prevent the pancakes from sticking and the sugar from burning once the pancakes are flipped.

Flip the pancakes once the edges are dry to the touch and the pancake releases easily from the pan.

Cook on the opposite side until it releases easily from the pan and the pancake is golden brown.