Sift together first 6 ingredients into a large bowl. Whisk together buttermilk and next 3 ingredients in another bowl. Gradually stir buttermilk mixture into flour mixture just until dry ingredients are moistened. Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet.
Cook 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 3 to 4 minutes or until done.
Place in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes. Serve with whipped cream and blueberries.
Note: When using a griddle, heat it to 350°.
Tip: For tender pancakes, don't overmix the batter; it should be lumpy.