In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth and well blended.
Pour the wet ingredients into the dry ingredients and gently fold with a rubber spatula just until combined. The batter should be slightly lumpy — do not overmix or the pancakes will be tough.
Let the batter rest for 5 minutes while you preheat your griddle or large skillet over medium heat. Lightly grease the surface with butter or oil.
Pour 1/4 cup of batter onto the hot griddle for each pancake. Immediately drop 5-6 blueberries onto the surface of each pancake while the batter is still wet.
Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. The bottom should be golden brown when you peek underneath.
Flip carefully with a spatula and cook for another 1-2 minutes until the second side is golden and the center springs back when lightly pressed.
Transfer cooked pancakes to a warm plate and cover loosely with foil while you finish the remaining batter. Serve immediately with your favorite toppings.
