Mix the dry ingredients:

In a large bowl, whisk together the flour, baking powder, salt, and sugar.

Combine the wet ingredients:

In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.

Combine wet and dry ingredients:

Gradually pour the wet mixture into the dry ingredients, gently stirring until just combined. Avoid overmixing; the batter should be slightly lumpy.

Fold in blueberries:

Gently fold in the blueberries using a spatula, being careful not to crush them.

Heat the skillet:

Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.

Cook the pancakes:

Scoop ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set (about 2-3 minutes). Flip and cook for another 1-2 minutes until golden brown.

Serve:

Stack the pancakes on a plate, add your favorite toppings like maple syrup, whipped cream, or extra blueberries, and enjoy!