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In a large bowl, whisk together flour, baking powder, cinnamon and salt.
Heat a cast-iron griddle or nonstick skillet over medium heat until hot.
Stir blueberries into batter.
Ladle about 1/4 cup batter onto the griddle and cook about 2 minutes or until bottoms are golden.
Flip and cook 1 to 2 minutes longer, until pancakes are cooked through. Repeat with remaining batter.