Combine flour, sugar, salt, baking powder and baking soda thoroughly.
Mix eggs with buttermilk.
Combine the dry and liquid ingredients with just a few strokes. Add blueberries and butter. Mix ingredients well but with as few stokes as possible. Batter will be lumpy.
Heat a griddle or nonstick or cast-iron skillet over medium heat. Spray lightly with a nonstick cooking spray.
For each pancake spoon 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round. Cook until surface of pancakes have some bubbles, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more.
Transfer to a baking sheet, cover loosely with foil and keep warm in a 200-degree oven. Continue with more oil and remaining batter. Makes approximately 12 to 15 pancakes.
Serve warm with syrup, jam, or just plain.
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