Place the first three ingredients in a medium saucepan and cook over medium/high heat.

Cook and occasionally stir until the berries burst and the mixture thickens and reduces by about half.

Remove from the heat and stir in the vanilla extract and maple syrup.

Cover and keep warm while you prepare the pancakes.

Place the milk, peanut butter, and 1 teaspoon salt in a large microwave-safe bowl.

Heat on medium power in a microwave until the peanut butter has melted and the milk has warmed.

Whisk to combine thoroughly.

Cool slightly and whisk in the butter and egg.

Whisk in the whole wheat flour, all-purpose flour, baking powder, remaining salt, and sugar until the mixture is your preferred pancake consistency. *Note - If you like your pancakes thicker, add a few more tablespoons of all-purpose flour. If you like them thinner, add a splash more milk.

Heat a large skillet over medium/high heat.

Butter the skillet liberally, and spoon the pancake batter onto the hot skillet into 4" circles.

When bubbles appear on the surface of the pancake batter, and they don't look as "wet" as they did when you first added them into the skillet (approximately 90 seconds), use a spatula to quickly flip the pancakes to cook on the other side.

Remove to a plate to keep warm. Continue the process with the remaining pancake batter (and butter).

Serve warm with the blueberry maple syrup, and enjoy!