Blueberry Buttermilk Pancakes

2 eggs
2 c. all-purpose flour, sifted
3 tbsp. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 1/4 c. buttermilk
4 tbsp. (1/2 stick) unsalted butter, melted
1/2 tsp. vanilla extract
1 to 2 tbsp. vegetable oil or nonstick cooking spray
1 c. fresh blueberries
Confectioners' sugar for dusting

Preheat oven to 200°F. In mixing bowl, using electric mixer, beat eggs on medium speed until frothy. Add flour, sugar, baking powder, baking soda, salt, buttermilk, butter, and vanilla. Stir just until batter is smooth and no lumps of flour remain; do not over mix. Heat electric griddle to medium-high heat until a few drops of water flicked onto the surface skitter across it. Lightly grease griddle with oil or spray. Ladle about 1/3 c. batter onto griddle for each pancake. Scatter 1 tbsp. blueberries evenly over each pancake. Cook until bubbles form on top and batter is set, 1 to 2 minutes. Using a spatula, flip pancakes and cook until golden brown on the other side, 2 to 3 minutes. Transfer to baking sheet and keep warm in the oven while cooking remaining pancakes. Dust pancakes with confectioners' sugar and serve warm with butter and maple syrup. Makes about 16 pancakes; serves 4.