Combine the flour, baking powder and salt. Combine the egg, buttermilk, sour cream and molasses in a separate bowl. Slowly stir the wet ingredients into the dry ingredients. Fold in the blueberries.

For each pancake, pour 1/4 cup of batter onto a hot, lightly greased griddle. Turn the pancakes over once the tops are covered with popped bubbles and the edges are browned.

Serve with your favorite syrup.