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.
Fold the blueberries into the batter.
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 measuring spoon to scoop batter into the pan. Cook until you see bubbles form on the tops of the pancakes, then flip, and cook on the other side for 2-3 more minutes. Remove from the skillet and repeat with remaining batter if needed.
Serving Suggestion: Serve with maple syrup, yogurt, cinnamon, and pecans or your favorite toppings.