In a large mixing bowl, whisk together the 1 and 1/2 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, and 2 tablespoons of sugar. This will be your dry mixture.
In another bowl, whisk together the 2 large eggs, 1 and 1/2 cups of buttermilk, 2 teaspoons of vanilla extract (if using), and 3 tablespoons of melted butter until well combined.
Pour the wet ingredients into the dry mixture and stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine. Gently fold in the 1 cup of blueberries, ensuring they are evenly distributed throughout the batter.
Preheat your non-stick skillet or griddle over medium heat. Lightly grease it with butter or a cooking spray to prevent sticking.
Pour about 1/4 cup of batter onto the heated skillet for each pancake. Cook until bubbles start to form on the surface, about 2-3 minutes. Flip the pancake and cook for another 2-3 minutes until golden brown. Repeat with the remaining batter.
Once cooked, stack the pancakes on a plate and serve warm with your favorite toppings. Maple syrup, whipped cream, or more fresh blueberries make fantastic choices!
