In a mixing bowl whisk together the flour, sugar, salt, baking powder, and baking soda. Set aside.

In a large measuring cup combine the buttermilk, beer, and egg. Whisk to combine well.

Make a well in the center of the flour mixture and pour in the beer/buttermilk mix, fold gently for a few turns. Continue to fold until just combined–some lumps and streaks of flour are okay, do not overmix. Gently fold in the blueberries. Let the batter sit while heating up a griddle or skillet over medium heat.

Grease the griddle or skillet and pour about ¼ cup batter per pancake. Once bubbles are formed on top and along the edges, flip the cake once to finish cooking on the other side.

Serve hot with maple syrup.