Toppingsbutter, sugar, maple syrup and serve with fresh fruit or bacon
Instructions
In a large bowl whisk together the flour, baking powder, baking soda, salt, and sugar. Add in the eggs, buttermilk and the 4 Tbsp. melted butter. Whisk to combine but the batter will still have small to medium lumps.
Heat your oven to 200F so that the pancakes can stay warm while you make additional batches.
Heat a griddle or large frypan and add a small amount of butter. Ladle about 4 oz. or 1/2 cup of batter about 2 inches apart.
This will make for larger pancakes about 6 inches. Reduce for smaller ones. Scatter tops with blueberries.
When the pancakes bubble on top and are slightly dry around the edges they are ready to be flipped. Cook an additional minute or until golden brown. Plate on an ovenproof dish and keep warm. Repeat with the remaining batter. Serve with butter, sugar, maple syrup and fresh fruit or bacon.