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1
Heat the oven to 200 degrees F and arrange a rack in the middle.
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2
Place a baking sheet on the rack.
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3
Place the flour, sugar, baking powder, salt, and baking soda in a large bowl and whisk until evenly combined.
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4
Place the buttermilk, eggs, and melted butter in a medium bowl and whisk until evenly combined.
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5
Add the buttermilk mixture to the flour mixture and stir with a spoon or rubber spatula until the flour is just incorporated and no streaks remain, about 20 strokes.
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6
(The batter will be lumpy.)
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7
Let rest for 5 minutes.
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8
Heat a large frying pan, seasoned cast iron skillet, or griddle over medium heat for about 4 minutes.
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9
Test to see if the pan is hot enough by sprinkling a few drops of water in it: If the water bounces and sputters, the pan is ready to use; if it evaporates instantly, the pan is too hot.
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10
When the pan is ready, use a paper towel to coat it with a thin film of vegetable oil.
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11
Ladle the batter into the pan: 1/2 cup for large (6-inch) pancakes or 1/4 cup for smaller (4-inch) pancakes, leaving at least 1 inch in between.
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12
Evenly sprinkle each pancake with 1/4 cup (for 6-inch pancakes) or 2 tablespoons (for 4-inch ones) of the blueberries.
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13
Cook until little bubbles appear on the pancakes surface and the bottoms are golden brown, about 3 to 4 minutes.
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14
Flip and cook the second side until the bottoms are golden brown, about 2 minutes more.
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15
Transfer the pancakes to the baking sheet in the oven to keep warm.
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16
Repeat with the remaining batter, oiling the pan as necessary.
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17
Serve with butter and maple syrup.
