In a large bowl add all dry ingredients. Whisk to combine.

In a separate bowl, add eggs. Whisk until frothy.

Add in milk and buttermilk. Whisk to combine.

Slowly pour wet ingredients into dry ingredients. Combine using a wooden spoon. Mix just until batter comes together. Do not overmix.

Add 3 tablespoons melted butter. Mix. Do not overmix - The mixture should be a little lumpy. Lumpy is good. Lumpy batter means fluffy pancakes.

Fold in the blueberries (or wait to add them once the batter has already been poured on the griddle - this will keep them from bleeding).

Heat a flat cast iron surface (griddle or large pan) to medium heat.

Oil the pan with a little butter or vegetable oil.

Ladle the pancake batter onto the griddle to the desired size, between 4 and 6 inches wide is good.

Cook until air bubbles start to bubble up to the surface at the center of the pancakes, about 2 - 3 minutes, flip them over using a flat metal spatula.

Cook about 1 minute.

Using the spatula, peek under one for doneness. When golden or darker golden brown, they are done (Note - cooking the second side takes only about half as long as the first side. And the second side doesn't brown as evenly as the first side).

Remove and stack on a plate.

Continue to make the batches of pancakes, putting a little oil or butter on the pan before each batch so the pancakes don't stick.

Serve with more butter, syrup, blueberry preserves and/or other toppings of choice.