I don't know how you feel about pancake mix versus make you own batter, but I say when you find a good product, use it. Then, tailor it to make it your own. I will tell you the brands I prefer to use, but feel free to experiment with ones that you are partial to and already have on hand.
Combine dry ingredients in a large mixing bowl: 2/3 cup organic buckwheat pancake mix (Arrowhead Mills), 1 cup buttermilk pancake mix (Bob's Red Mill), 1/2 cup rolled oats, and a heavy sprinkle of cinnamon.
In a smaller bowl, combine the wet ingredients: 1 1/2 cups soy milk, 1 tablespoon vegetable oil, 2 large eggs, and 1 teaspoon almond extract. Whisk until mixed well.
Pour wet mixture into dry ingredients bowl and stir just until lumps disappear. Your batter should be pretty thick, like muffin batter consistency. Thick batter = thick pancakes, and thick pancakes are perfect for holding the plumb berries. Gently fold in 1cup fresh blueberries (pop berries per Jack).
On a skillet heated to medium (I used the 5 setting on my stovetop), spray a light layer of oil (I use olive oil from a pampered chef pump spritzer instead of buying Pam or another store spray). Spoon 2 heaping tablespoons of batter per pancake and cook for 3-4 minutes per side. Remember to spray the skillet between each pancake batch.
We topped ours with syrup. No butter for me since they were already olive oily, but my boys did enjoy butter on theirs.
These are really good and being stored away as one of my pancake go-to recipes and, it's hard to make it into the go-to recipe file, because I like to try new things!