Step 1

Rinse blueberries and set aside.

Step 2

Sift flour, sugar, salt, baking powder, and baking soda together into a large bowl.

Step 3

Beat eggs, buttermilk, and melted butter together in another large bowl.

Step 4

Use a spatula to carefully mix the dry ingredients into the wet ingredients. Not over-mixing the batter is key.  Only mix until you have a thick and lumpy batter.

Step 5

Heat skillet over medium-high heat and grease it with unsalted butter. Use a 1/3 cup scoop to pour batter onto the skillet. Leave space between pancakes for them to expand. Sprinkle with blueberries. I used a finger to press them into the batter. Cook pancakes for 2-3 minutes each side. They are ready to flip when bubbles form on the surface and edges begin to brown. Re-grease the skillet between batches.

Step 6

Keep already cooked pancakes warm by placing them in an oven preheated to 250°.

Step 7

Top pancakes, as desired, with icing sugar, maple syrup, blueberry compote, and whipped cream.