blueberry buttermilk pancakes

I eat blueberries in my steel cut oatmeal everyday in the summer. But, when I'm in the mood for a really special breakfast, I make these blueberry buttermilk pancakes!

Blueberry Buttermilk Pancakes
From Bon Appetit, July 2007

1 1/3 c. all-purpose flour
3 tbs. sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1 1/4 c. buttermilk
2 eggs
2 tbs. butter, melted, plus more for cooking
2 c. fresh blueberries
Pure maple syrup and butter, for serving

Whisk flour, sugar, baking powder, and salt in a large bowl. Whisk buttermilk, eggs, and 2 tbs. butter in medium bowl; stir into dry ingredients. Fold in berries.

Heat large nonstick griddle or skillet over medium heat; brush with butter. Drop batter by 1/3 cupfuls onto griddle. Cook pancakes until brown, brushing griddle with butter as needed, about 3 minutes per side. Transfer to sheet in oven to keep warm. Serve pancakes with maple syrup and butter.