Beat the cream cheese and whipped topping at medium speed until just smooth. Refrigerate to chill.
Bring the syrup and 1/2 cup blueberries to a boil. Remove from heat and set aside.
In a large mixing bowl combine dry ingredients.
Beat the eggs, buttermilk and melted butter (or margarine) until smooth, then add to the flour
mixture and stir until moistened. Stir in the remaining cup of blueberries and blend well.
For each pancake, pour 1/3 cup of batter onto a lightly greased griddle. Cook at medium for two
minutes or until bubbly and slightly dry on the edges, turn and cook other side until golden brown.
Serve a stack of 3 or 4 pancakes, with cream cheese mixture and blueberry syrup between each layer,
and on top of the stack.
Makes 4 to 6 Servings.