In a large bowl whisk together flour & next 3 ingredients. In medium bowl combine buttermilk & next 3 ingredients. Stir buttermilk mixture into flour mixture just until blended.

Heat non-stick skillet over medium heat. Dot pan with butter & swirl to coat. Scoop 1/4 cup of batter for each pancake onto skillet. Sprinkle each with about 1 tbsp of blueberries & 1 tbsp of granola. Cook until bubbly on top & just starting to brown around edges. Flip & cook other side until golden brown.

Remove from pan & keep warm until ready to serve (on cookie sheet in oven set to warm/200°f). Serve with butter & maple syrup.