Add the flour, sourdough starter, yogurt, and maple syrup to a bowl and stir until combined. Cover the bowl with plastic wrap and set aside overnight at room temperature.
Remove the plastic wrap. The batter should be bubbly. Add the egg, baking soda, salt, and cinnamon and stir to combine.
Heat a cast iron skillet or flat top griddle pan over medium heat until it's hot. Add the coconut oil and heat until it shimmers
Using a 1/4 cup to measure, pour the batter into the pan. As it cooks, drop several blueberries into the top uncooked side of each pancake.
Cook until you see many bubbles forming on the tops of the pancakes. Flip, and cook on the other side for 2-3 more minutes or until golden brown. Remove from the skillet and repeat with the remaining batter.
Notes
Serve with butter, maple syrup, yogurt, cinnamon, pecans, or your favorite toppings.
Fresh or frozen blueberries both work, but you may need to cook the pancakes a little longer if you use frozen berries.
Whole wheat flour can be substituted for all or part of the all-purpose flour.