Mix all the dry ingredients in a bowl with a whisk.
Make a well in the center. Add yogurt, milk, melted butter. Stir to combine, do not overmix. A few lumps are ok. Cover and keep aside for 1 hour.
Mix in the frozen blueberries gently and proceed.
To make pancakes, grease a non stick skillet/tava with melted butter.
Pour small ladlefuls of batter - making 3-4 at a time, depending on size of skillet/tava, leaving space between each of them.
Cook on medium heat, until bubbles start appearing along the edges.
Flip them over and cook another 30-45 seconds. Remove on to a plate.
In a small microwave proof bowl, place the jam and microwave for 20-30 seconds until runny.
Pour the jam over the pancakes and serve immediately.