Preheat oven to 400 degrees. Grease a 9-inch square baking dish (or similar pan) with oil or non-stick spray.
Add blueberries to the bottom of the baking dish and drizzle with maple syrup. Shake a bit to combine. Place in oven and cook until blueberries have softened and started to release their juices, about 10 minutes. (If you are using a different type of fruit, it might take longer for the fruit to get soft.)
While the fruit is baking, mix up your pancake batter using your favorite boxed mix or the homemade recipe I've included. I like to add extra flavor to the store bought pancake batter by stirring in a little cinnamon and vanilla extract, but that's optional.
Once fruit is beinging to soften, remove from oven and evenly pour the pancake batter over the top. Smooth out the top with a spatula or the back of a spoon. Return to the oven and bake until puffed, golden brown, and cooked through, about 20 to 25 minutes. Stick a toothpick into center of the pancake batter portion to make sure it comes out clean.
Scoop portions of the cobbler onto plates. Serve with maple syrup to drizzle on top. We also like it with plain Greek yogurt and more fresh berries.