Mix the pancake mix per the instructions on the package according to the number of portions being made. Fold in ¾ of the blueberries, reserving some for topping.

Heat a large non-stick griddle or skillet over medium heat. While it heats, make the whipped cream topping.

Whisk the heavy cream in a bowl using an electric mixer or by hand with a whisk until stiff peaks form.

Cook the pancakes: Grease the non-stick griddle or skillet lightly with nonstick spray (as needed). Pour the batter into equal circles. Make sure to space them apart so they don't spread onto one another.

Once bubbles appear on top and the bottom is golden brown, flip the pancakes. Cook until firm and golden brown on both sides.

To serve: Top the pancakes with blueberries and whipped cream, and drizzle with maple syrup. Enjoy with milk.