Sunday Brunch: Buttermilk Blueberry Pancakes

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3 cups all-purpose flour

1 tablespoon plus 1 teaspoon baking powder

2 teaspoons sugar

1 teaspoon baking soda

1 teaspoon kosher salt

1 quart buttermilk

2 eggs, beaten

6 tablespoons (3/4 stick) unsalted butter, melted

1 cup frozen Maine wild blueberries

Vegetable oil, or butter, for the griddle

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