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

In another bowl, combine the milk, egg, melted butter, and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.

Gently fold in the blueberries.

Heat a griddle or frying pan over medium heat and lightly grease with butter.

Pour 1/4 cup of batter for each pancake onto the griddle.

Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

Flip and cook for another 2-3 minutes until golden brown.

Repeat with remaining batter, greasing the pan as needed.

Serve warm with maple syrup, additional blueberries, or your favorite toppings.