I started with about a cup of regular syrup (I just use the cheap'o store brand imitation syrup for this but you can use whatever you like) and about a cup of fresh blueberries. Put them in a small saucepan and bring to a boil. Add 1/4 tsp nutmeg and stir well. Turn down the heat and let simmer 3-4 minutes then remove from the heat. The juice from the blueberries makes the syrup a little thinner. If that bothers you, you can add a 1/2 teaspoon of cornstarch and whisk it in when you add the nutmeg to thicken it a little.
This is the basic pancake recipe I use from my Better Homes & Gardens cookbook.
1 cup flour
1 tbsp sugar
2 tsp baking powder
Mix these together and make a deep well in the center.
1 cup milk
Add these into the center of the well and mix, then fold in the dry mix just until moist. Fold in 1 cup of fresh blueberries. Drop about 1/4 cup into a hot skillet greased with canola oil or butter. When the edges are set and there are little air bubbles on the top, flip and continue cooking about 1 minute. Straight to the plate and top with a little of your homemade blueberry syrup!
When I do make them, I like to make a double batch and put the leftovers in a freezer bag and freeze them. Then I can take out one or two and heat them up for a fast snack or breakfast for the kids when I'm trying to get a few more minutes of shut-eye on the weekend.