In a small glass or stainless steel bowl with an electric mixer, beat egg whites until stiff; set aside.

In a separate bowl, sift together flour, baking powder, sugar and salt.

In a mixing bowl with an electric mixer, beat the egg yolks; add milk, buttermilk, and melted butter.

Grease a skillet or griddle and place it over medium heat.

Stir the egg mixture into dry ingredients; mix until batter is smooth and then fold in the blueberries. Avoid overmixing, as that can deflate the egg whites.

Fold in beaten egg whites until blended. If batter is too thick, add a little more milk.

Grease a griddle or skillet and place it over medium heat.

Pour the pancake batter onto the pan in 1/4-cup portions and cook until bubbles are popping over the top and the edges appear dry, about 2 to 3 minutes.

Flip the pancakes over and cook for 2 to 3 minutes longer, until the underside is golden brown.