In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents for fluffy pancakes.

In another bowl, combine the wet ingredients: buttermilk, egg, melted butter, and vanilla extract. Whisk until well combined.

Pour the wet ingredients into the dry ingredients. Gently stir with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to tough pancakes.

Fold in the fresh blueberries gently to avoid breaking them.

Heat a non-stick skillet or griddle over medium heat. Add a tablespoon of vegetable oil or butter to coat the surface.

Once the skillet is hot, pour about 1/4 cup of batter for each pancake onto the skillet. Leave space between pancakes as they will spread slightly.

Cook until bubbles form on the surface of the pancake and the edges look set, about 2-3 minutes. This indicates that the bottom is golden brown.

Flip the pancakes carefully using a spatula and cook for another 1-2 minutes on the other side until golden brown and cooked through.

Remove the pancakes from the skillet and keep warm in a low oven while you repeat with the remaining batter.

Serve the pancakes warm with maple syrup, additional blueberries, or whipped cream if desired.