Mix together flour, milk, salt and honey until smooth. Stir in eggs and let rest about 30 minutes.
Rinse blueberries and stir into batter.
Heat butter in a pan. Ladle a portion of batter in the pan. Flip pancake when batter bubbles and cook until golden brown on each side. Remove from pan and repeat until all batter has been cooked. Keep pancakes warm.
Serve dusted with powdered sugar.