Melt butter in the microwave or on the stove, then add it to a medium/large mixing bowl. Allow it to cool (you want it lukewarm), then whisk in milk, sour cream, eggs, sugar, vanilla extract and salt. Whisk by hand or on medium speed with a mixer, until there are no ribbons of egg whites left on your whisk if you lift it out of the bowl.
In a smaller separate bowl, mix flour with baking powder. Add this to your wet ingredients and whisk gently just until all flour is moistened and no dry patches are left. Lumps are okay. Let the mixture sit for 15 minutes.
Next, gently fold in the granola with a spatula.
Warm up your pan (I’m using a cast iron crepe pan) over medium heat and lightly grease it with oil or butter. Ladle about 1/4 cup (60 ml) batter at a time into the hot pan, leaving some space between each pancake. (I like to do two at a time.)
Press a few blueberries into the top of each pancake and cook for about 2-3 minutes. When you see bubbles forming and popping on top and the edges of the pancakes begin to dry, flip the pancake and cook another 60 seconds or so, until the other side is golden brown too.
Transfer pancakes to serving plates, if serving immediately, or to a baking sheet lined and covered with aluminum foil, to keep the pancakes warm as you finish cooking.
Serve pancakes with fresh blueberries that didn’t end up in the batter and a good amount of maple syrup.