Mix the dry ingredients. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. This distributes the leavening evenly so the pancakes rise uniformly.

Whisk the wet ingredients. In a separate bowl, whisk buttermilk, egg, melted butter (slightly cooled), and vanilla until smooth.

Combine gently. Pour the wet mixture into the dry ingredients. Stir with a spatula until just combined. A few small lumps are fine. Overmixing makes pancakes tough.

Rest the batter. Let the batter sit for 5–10 minutes. This short rest thickens the batter and enhances lift.

Prep the blueberries. If using fresh berries, pat them dry. If using frozen, do not thaw. Toss berries with 1–2 teaspoons of flour to prevent sinking and streaking.

Heat the pan. Preheat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil. You’re aiming for a surface hot enough that a drop of water sizzles gently, not violently.

Portion and add berries. Scoop 1/4 cup batter per pancake onto the hot surface. Sprinkle 6–8 blueberries over each pancake. Press them in lightly with a spoon so they adhere.

Cook the first side. Cook for 2–3 minutes, until bubbles form and the edges look set. Lift gently to check for golden browning.

Flip and finish. Flip carefully and cook another 1–2 minutes, until the center springs back and the underside is golden. Adjust heat if they brown too fast.

Serve warm. Transfer to a low oven (200°F/95°C) to keep warm while you finish the batch. Serve with butter and maple syrup, and a little lemon zest for brightness if you like.