Blueberry Sour Cream Pancakes

I call this the Lazy mom's bake Blueberry Sour Cream Pancakes without blueberries but pecans. And originally, it cooks with griddle, I bake it in the oven instead.

Ingredients

• 2 cups wheat flour
• 3 Tbsp granulated sugar
• 2 tsp baking powder
• 3/4 tsp baking soda
• 1 1/4 cups milk
• 1 cup (8 oz) sour cream
• 2 large eggs
• 5 Tbsp unsalted butter, melted, plus more cold butter for griddle
• 1 1/2 cups (8 oz) fresh blueberries

Directions

• Preheat oven at 350°F.
• In a large mixing bowl whisk together flour, sugar, baking powder, baking soda and salt 20 seconds, then create a well in center of mixture. In a separate medium mixing bowl whisk together milk, sour cream and eggs until well blended (melt butter at this point, if you haven't already).
• Pour sour cream mixture into flour mixture and whisk just until about 3/4 of the way combined (there should still be large lumps and some flour streaks). Immediately pour in blueberries and melted butter and fold just to evenly distribute, about 5 times. 
• Until golden brown.