2 c. all-purpose flour
1/4 c. sugar
2-1/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 large eggs (at room temperature)
2 c. buttermilk (Don't have buttermilk? See my post HERE!)
1/4 c. unsalted melted butter
1 c. (or more) fresh blueberries (can also use frozen)
In a large bowl sift dry ingredients together. Beat eggs and buttermilk together. Whisk in the cooled, melted butter. Gently mix wet ingredients into dry. Batter will be lumpy, but do not over mix.
Pour 1/4 c. of batter onto hot, greased griddle. Sprinkle the top with blueberries and lightly press them into the pancakes. Cook about 2 min. per side.