Instructions: In a medium bowl, whisk buttermilk and eggs until thoroughly combined. Continue whisking while drizzling in 1/4 cup melted butter. Mix flour, sugar, baking powder, baking soda and salt in a small bowl. Stir into wet ingredients, stirring just enough to combine (add water to thin if necessary). Fold in blueberries.

Melt butter in a large skillet over medium heat. Drop a scant 1/4 cup batter into skillet for each pancake. When pancakes start to bubble and pop, flip pancakes over and cook on second side until golden brown. Continue until batter is used up.

Serve with blueberry or maple syrup, if desired.

This recipe yields 8 servings.

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