In a mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.

In another bowl, beat the eggs, then add the milk and melted butter, mixing well.

Pour the wet ingredients into the dry mixture, stirring until just combined. Do not overmix.

Gently fold in the blueberries, incorporating them without breaking them.

Heat a skillet or griddle over medium heat and lightly grease it with butter.

Pour a ladleful of batter onto the griddle, using the back of the ladle to spread it into a circle.

Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook until the other side is golden brown.

Transfer cooked pancakes to a warm plate and cover with a clean kitchen towel while you repeat with the remaining batter.

Dust with powdered sugar before serving and enjoy with syrup or additional toppings as desired.