Blueberry pancakes

In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well.
In a separate bowl, whisk together the buttermilk, egg, and melted butter.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if there are a few lumps in the batter.
Gently fold in the fresh blueberries.
Heat a non-stick skillet or griddle over medium-high heat and add a small amount of butter or oil to grease the surface.
Pour 1/4 cup (60ml) of the pancake batter onto the skillet for each pancake. You can cook multiple pancakes at once if your skillet allows.
Cook the pancakes for 2-3 minutes, or until bubbles start to form on the surface.
Flip the pancakes and cook for another 1-2 minutes, or until they are golden brown and cooked through.
Transfer the pancakes to a plate and keep warm while you cook the remaining batter.
Serve the blueberry pancakes with your choice of toppings, such as maple syrup, more fresh blueberries, or a dollop of whipped cream.
Enjoy your delicious blueberry pancakes!