blueberry buttermilk pancakes

I've tried too many pancake recipes to count!  And yet I continue searching for new recipes....I was looking for a light, fluffy pancake with crispy, buttery edges-- I found it!!  I attribute these delicious pancakes to buttermilk.  For some reason I don't use much buttermilk in cooking or baking, but I think that's all about to change.

These pancakes were so good!  We added a few blueberries we had in the freezer from last years farmers market, but these would also be wonderful plain.  They didn't need much butter or syrup, we added some fresh fruit and they were delicious!

Blueberry Buttermilk Pancakes

Makes about 20 pancakes; 5 to 6 servings

Ingredients
2  cups  all-purpose flour
1 1/2  teaspoons  baking soda
1 1/2  teaspoons  baking powder
1/2  teaspoon  salt
2  large eggs
2 1/2  cups  buttermilk
1/4  cup  (1/8 lb.) butter or margarine, melted
1  cup  fresh blueberries, rinsed and drained, or canned blueberries,
drained (see notes)
Salad oil
Preparation
1. In a bowl, mix flour, baking soda, baking powder, and salt. In a
small bowl, whisk eggs, buttermilk, and butter until blended. Stir egg
mixture into flour mixture, then gently stir in blueberries.

2. Place a nonstick griddle or a 12-inch nonstick frying pan over
medium heat (350°). When hot, coat griddle lightly with oil and adjust
heat to maintain temperature. Spoon batter in 1/3-cup portions onto
griddle and cook until pancakes are browned on the bottom and edges
begin to look dry, about 2 minutes; turn with a wide spatula and brown
other sides, 1 1/2 to 2 minutes longer. Coat pan with more oil as
necessary to cook remaining pancakes.

3. Serve pancakes as cooked, or keep warm in a single layer on baking
sheets in a 200° oven for up to 15 minutes

We topped with bananas and maple syrup.  So good!