In a large mixing bowl, whisk together flour, sugar, salt, baking powder, baking soda, cinnamon, nutmeg and walnuts.

In a second mixing bowl, whisk together buttermilk, egg, vanilla, and 2 Tbsp vegetable oil.

Pour the wet ingredients into the dry ingredients, stir to combine.

In a skillet over medium high heat, heat vegetable oil and swirl to coat the bottom of the pan.

When heated, scoop about 1/4 cup of batter into the skillet, frying 1-2 pancakes at a time.

Sprinkle a few blueberries onto the tops of the pancakes while the batter is still raw.

When small bubbles appear, flip the pancakes. Continue to fry until both sides are golden brown.

Serve with pats of butter and syrup. Top with additional blueberries and walnut halves.