In a large mixing bowl, combine the flour, baking powder, sugar, and salt. Mix well.

Prepare the Batter

In another bowl, whisk together the milk, egg, vanilla extract, and melted butter until well combined.

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

Gently fold in the fresh blueberries, being careful not to crush them.

Heat a non-stick skillet or griddle over medium heat. If desired, lightly grease with butter or cooking spray.

Cook the Pancakes

Pour about 1/4 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 the pancakes and cook for an additional 1-2 minutes, or until golden brown. Remove from skillet and keep warm.

Repeat with remaining batter, adjusting the heat as necessary.

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