Sift and stir together dry ingredients in bowl. Then make a well in center of the mixture.

Stir together egg, buttermilk, and oil; add to dry ingredients, stirring just until moistened.

Add blueberries or other type of fruit to batter, if desired.

Lightly spray griddle with cooking spray, and heat to a moderate temperature; lightly spray heart shaped cookie cutters on inside rim, as well.

Place cookie cutters onto griddle, and pour batter into cookie cutters for each pancake; I filled cookie cutters about a third to halfway, depending on the size of each cookie cutter.

Cook pancakes until tops are covered with bubbles and edges look cooked.

Remove cookie cutters, turn pancakes, and cook on other side. Cook well, until pancakes are browned and cooked through.

Serve with butter, warm syrup, a dusting of powdered sugar, and fresh fruit on the side. Enjoy!