Preheat griddle on burners turned to just below medium. Stir dry ingredients together.

In a large batter bowl, whisk together buttermilk, milk, orange oil, vanilla, and syrup. Separate the eggs, putting whites in their own bowl and yolks in a bowl with the melted butter.

Use an electric mixer to whip egg whites to stiff peaks, then to mix the butter and egg yolks together. Add a bit of the buttermilk mixture to the butter mixture, then add all of the butter mixture in with the buttermilk mixture. Stir the dry ingredients into the batter, then fold in the egg white, and stir in the blueberries.

Butter grill lightly. Pour cakes onto the griddle without overcrowding. Cook for two or three minutes, and when the surface of the pancakes start to bubble and bottoms are brown, flip cakes and cook until remaining side is brown, 1–2 minutes. Repeat until batter is gone.

To be ready for the next batch: Oil your cast iron griddle before storing, using a paper towel and a light vegetable oil.