Ingredients
1 1/3 cups all purpose flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/4 cups buttermilk
2 large eggs
2 tablespoons (1/4 stick) unsalted butter, melted, plus more for cooking
Fresh blueberries, optional
Chocolate chips, optional
Pure maple syrup, for serving

Instructions
1. Preheat oven to 250°F. Place baking sheet in oven. Whisk first 4 ingredients in large bowl. Whisk buttermilk, eggs, and 2 tablespoons butter in medium bowl; stir into dry ingredients.

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

Optional: After dropping batter onto the griddle, sprinkle the uncooked top of the pancakes with blueberries or chocolate chips.  Or both!

[photo forthcoming]

Comments
This recipe came from Epicurious.com and, sadly, I neglected to take pictures.  The flavor was fantastic.  I preferred mine plain but Art, my brother, and my nephew all gobbled up the ones with blueberries.  Leftovers, if there are any, freeze well and can be reheated in a toaster oven or regular oven.  I mixed up the dry ingredients the night before making these and that worked well!