2 cups all-purpose flour 3 Tablespoons sugar 2 teaspoons baking powder 1 teaspoon baking soda ½ teaspoon salt 2 cups buttermilk 2 large eggs ¼ cup butter, melted 1 cup blueberries ¼ cup butter, divided Butter (optional) Maple syrup (optional)
Preheat griddle to medium heat.
In a large bowl, stir together first 5 ingredients. In a medium bowl, whisk together buttermilk, eggs, and melted butter until smooth. Add to flour mixture, stirring just until combined. Stir in blueberries.
Melt 1 tablespoon butter on griddle. Drop batter by ½ cupfuls over melted butter. Cook 3 to 4 minutes or until edges are dry and bubbles form in center of pancakes; turn, and cook until browned. Repeat process 3 times with remaining butter and pancake batter. Serve topped with butter and syrup, if desired.