Place cereal inside a resealable plastic bag and then crush into small pieces using a rolling pin or meat mallet (or use a food processor).
In medium bowl, beat egg with a wire whisk or fork. Stir in buttermilk, oil and cereal; let stand for 5 minutes or until cereal is softened.
Beat in next 5 ingredients (through salt), then gently fold in 1/2 cup thawed blueberries.
Heat griddle over medium heat (or an electric skillet to 350°F). Grease with vegetable oil if necessary (or spray with cooking spray before heating).
Pour 1/4 cup batter onto hot griddle to form each pancake. (if batter is too thick, stir in additional milk 1 tablespoon at a time until desired consistency is reached).
Cook pancakes until puffed and full of bubbles. Flip before bubbles break, cooking both sides until golden brown.