1cupfresh or frozen blueberriesif using frozen, do not thaw
Maple syrup for serving
In a small bowl, combine flour, oats, baking powder, baking soda, salt, and sugar. In a separate bowl, whisk sour cream, egg, mashed banana, vanilla, and milk until smooth. Very gently, fold flour mixture into liquid until batter is just combined.
Working in batches, drop batter by 1/4-cupfuls on a greased skillet over medium-high heat. Sprinkle 1-2 tablespoons blueberries per pancake on tops. Once bubbles form on tops, flip pancakes and cook on opposite side 1-2 minutes. Repeat with remaining pancake batter and blueberries. Keep pancakes warm until ready to serve. Serve warm with maple syrup.