In a small bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until combined.
In a separate bowl, whisk the egg, melted butter, vanilla, and buttermilk.
Gently stir the dry ingredients into the wet ingredients, just until combined. The batter will be lumpy.
Fold in blueberries.
Heat a skillet over medium heat and spray with non-stick cooking spray or add a tablespoon of melted butter or vegetable oil.
Pour 1⁄3 cup of batter onto the skillet.
Flip the pancake when there are bubbles all the way across the top of the pancake and the sides begin to turn from a “wet” appearance to more of a matte appearance.TIP - I typically begin cooking the pancakes over medium heat, but turn the heat down to medium-low after the first batch or so. Pancakes need to be cooked fairly low and slow to ensure that the inside cooks through before the outside darkens too much in color.
Transfer pancakes to a platter when both sides are golden brown.
Notes
Buttermilk adds a hint of tanginess as well as moisture to the pancakes, but you can use whole milk as well.
Be sure to only mix the wet and dry ingredients just until combined as overmixing will cause chewy pancakes.
Fresh or frozen blueberries can be used in this recipe, however, frozen blueberries are best added on top of the batter directly in the pan as they tend to tint the batter due to their moisture. Simply dot the top of the uncooked pancake in the skillet with frozen blueberries. You can optionally slice your fresh blueberries in half when folding them into the batter, but we like to leave them whole.