Mix flour, sugar, baking powder, baking soda and salt in a bowl until well combined. Set aside.

In a separate bowl, whisk together buttermilk with eggs. Using a wooden spoon, stir egg mixture into flour mixture just until combined. Add melted butter and blueberries and stir gently.

Preheat oven to 200°F. Heat a nonstick griddle or skillet over medium heat. Let a few drops of cold water fall on the surface. If water bounces, sputters and instantly evaporates, griddle is ready.

Pour ¼ cup batter onto the skillet. Cook 2 minutes, or until bubbles that appear on the surface begin to break and the bottom is golden.

Flip pancake and cook 1 minute longer or until lightly golden.

Place pancakes on a heatproof platter and keep warm in oven.

Repeat with remaining batter. Garnish with additional blueberries if desired.