Combine the cornmeal, flour, baking soda, baking powder, and salt in a mixing bowl.

In a separate bowl, combine the eggs, buttermilk, melted butter, and maple syrup.

Add the wet ingredients to the dry ingredients and whisk together until blended.

Lightly oil a nonstick pan or griddle and heat over medium-high heat.

Pour about 3 tablespoons of batter onto the griddle for each pancake.

Cook until bubbles appear and begin to break on the edges and the surface of the pancake, then flip to finish cooking on the second side.

Transfer to a baking sheet and keep warm in a 200°F oven while you cook the remaining pancakes.

Serve with additional butter, maple syrup, and fresh blueberries if desired.