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. Gently fold in the blueberries.

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

Pour about ¼ cup of batter for each pancake onto the griddle.

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

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