Take your large bowl and add your dry ingredients together. Sift the flour, sugar, baking powder, baking soda, salt, and make a little hole in the middle for your wet ingredients.
In a separate bowl whisk the eggs with the melted butter and buttermilk.
Pour your wet ingredients into the center of the dry ingredients and whisk together until just combined. Note that lumpy batter is normal (see recipe notes for more).
Heat a slice of unsalted butter or a tablespoon of vegetable oil in your non-stick pan over a medium flame for a minute. Once the pan is evenly heated, scoop batter into a ? measuring cup and ladle onto the pan. Sprinkle the top evenly with blueberries.
Cook the first side for 2 - 4 minutes, until you start to see bubbles and the pancake comes off easily. Flip the pancake and repeat. The bottom should be a golden brown.
Place on a plate and serve with extra fresh blueberries and maple syrup.