Mix the all-purpose flour, whole wheat flour, baking powder, sugar and salt in one bowl and the buttermilk, melted butter and eggs in another. Add the wet ingredients to the dry and mix until just combined, allowing for a few chunks.
Heat one or multiple pans over medium heat and melt 1 tablespoon of the remaining butter in each pan.
Make sure all the chunks have disappeared in the batter, then use a ladle to drop the batter into the pan. The size will vary depending on the pan, chef and person eating the pancakes--I personally like them about 3 inches in diameter. Cook for about 3 minutes, until the sides have firmed and bubbles have begun to appear (after a minute you can check the pancake gently using a spatula to peek under). Before flipping, add the blueberries by dropping them evenly onto the pancakes, then flip and cook another 1 1/2 to 2 minutes. Remove from the pan and wrap in a kitchen towel to keep warm. Continue with the remaining butter, batter and blueberries. Serve with maple syrup.
To make pancakes with banana and chocolate chips, use the same batter and technique, but replace the blueberries with thinly sliced bananas and chocolate chips. Serve with a side of peanut butter.