In a small bowl, we combine the dry ingredients and mix them well.
In a medium-sized bowl, we beat the eggs slightly with a fork. We add the buttermilk and stir until combined. We add the dry ingredients to the egg-buttermilk mixture and stir with a wooden spoon until just combined. We leave some small lumps in the batter so that we don’t overmix the batter.
We spoon 1/4 cup of the batter onto the griddle for each pancake. We immediately distribute three or for blueberries in the batter before it begins to get heated.
When the edge of the pancakes begin to harden (the bubbles that form in the batter no longer disappear), we flip the pancakes. We cook the opposite side for about another minute and serve immediately.