Mix the Batter: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Make a well in the center and add wet ingredients: buttermilk, egg, and vanilla mix wet ingredients, then slowly mix in the dry ingredients until everything’s well combined. Don’t overmix here—a few lumps are okay, and the batter will be thick! (If you want slightly thinner pancakes, fold in a tablespoon or two of milk.)

Add Blueberries: Toss the blueberries in a tablespoon of flour to coat, then gently fold them into the batter. Let the mixture sit for about 5 to 10 minutes while you heat your pan—this rest time gives you fluffier pancakes!

Cook the Pancakes: Heat a large nonstick griddle or skillet over medium heat, and add a bit of butter to coat the surface. Drop about ¼ cup of batter per pancake (1 tablespoon for minis), and if needed, spread the batter slightly to about ½-inch thick. Cook until the edges have a few bubbles and the pancakes start to puff up, around 2 to 4 minutes.

Check the bottom for a golden color, and if it’s ready, give it a flip! Cook for another 2 minutes or until the other side is golden. If they’re browning too fast, lower the heat. Keep finished pancakes on a baking sheet in a warm oven until you’re ready to serve.

Repeat with the remaining batter, adding butter as needed. Serve warm with pure blueberry syrup (if you can find it!) and butter.