In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla.
Pour the wet ingredients into the dry ingredients. Use a spatula to fold gently. Stop mixing as soon as the flour disappears.
The batter should look thick and slightly lumpy — this is what creates fluffy pancakes.
If using frozen blueberries, keep them frozen to prevent bleeding. If using fresh ones, rinse and pat dry.
Warm a nonstick pan or griddle over medium-low heat. Brush with a little butter or oil.
Scoop about ¼ cup of batter for each pancake. Sprinkle a handful of blueberries over the batter rather than mixing them into the bowl
Let the pancakes cook until small bubbles form around the edges, then flip carefully.
Cook the second side for another minute or two until golden and fluffy.
Stack them on a plate, drizzle with maple syrup, add extra berries, or dust with powdered sugar.
