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.

Gently fold in the blueberries.

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

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

Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.

Repeat with the remaining batter.

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