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In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, mix the buttermilk, melted butter, and egg yolks. Remember to keep the egg whites for later!
Pour the buttermilk mixture into the dry ingredients and gently stir with a spatula until most of the flour is moistened.
Fold in the egg whites carefully until just combined, being careful not to overmix.
Let the batter rest for 10 minutes.
While the batter rests, cube the remaining butter and take the preheated skillet out of the oven.
Add the cubed butter to the skillet and swirl it around until it melts and coats the bottom and sides.
Pour the batter into the skillet and spread it into an even layer.
Sprinkle the blueberries evenly over the top of the batter.
Bake the pancake until it is puffed and golden-brown.
Cut into wedges and serve with maple syrup and additional berries.