In a large mixing bowl, combine the all-purpose flour, baking powder, granulated sugar, and salt.

In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth and creamy.

Pour the wet ingredients into the dry mixture, stirring gently until just combined.

Carefully fold in the blueberries with a spatula.

Preheat a non-stick skillet or griddle over medium heat, lightly greasing it with oil or butter.

Using a ¼ cup measuring cup, scoop and pour the batter for each pancake onto the skillet.

Allow the pancakes to cook until bubbles form on the surface and the edges look set (about 2–3 minutes).

Gently flip the pancakes and cook for an additional 2 minutes until golden brown.

Plate the pancakes while warm, adorned with syrup, butter, or extra blueberries.