Preheat a griddle to medium heat. Lightly oil the griddle.
Rinse the blueberries thoroughly, and remove the stems, any shrunken berries, and impurities.
Whip the eggs and buttermilk together in a large bowl.
Combine all the dry ingredients in a separate bowl, then add to the buttermilk mixture. Add the melted shortening and mix well, but do not overmix. Keep the mixture somewhat lumpy.
Using a 1/4 cup ladle, pour the batter onto the prepared griddle. Sprinkle 1 tbsp of the blueberries on top of each pancake. Cook until bubbles appear on top, about 3 to 4 minutes. Turn over and cook 2 to 3 minutes on the other side.
Serve with warm maple syrup.