Preheat griddle to medium. In a medium bowl, whisk together flour, salt, baking soda, baking powder, and sugar.
In a large bowl, beat eggs. Add buttermilk and melted butter. Mix to combine.
All at once, add dry ingredients and mix until just combined. Fold in strawberries and blueberries.
Place just enough butter on the surface of the griddle to coat it throughout. I place about a 1/2 – 1 tablespoon of butter on it and then move it around with the knife so that the whole surface is covered.
Using a large spoon or scant 1/4 cup measuring cup, pour batter onto griddle.
Using a large spoon or scant 1/4 cup measuring cup, pour batter onto griddle.
With a metal spatula, carefully flip the pancake over to cook for an additional 5-7 minutes. Serve with maple syrup.