Add the flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter and vanilla. Stir just until the batter is smooth and no lumps of flour remain.
Heat a griddle or skillet over medium heat. Grease as needed. Ladle about 1/3 cup batter onto the cooking surface for each pancake. Scatter about 1 tablespoon of blueberries over the top of each pancake. Cook until bubbles form on top and the batter is set. Use a large spatula to flip the pancake and cook the other side until golden brown and cooked through.
Repeat with the remaining batter, storing finished pancakes on a baking sheet in the oven until ready to serve.
Dust the pancakes with confectioners’ sugar and serve with butter and maple syrup, as desired.
Notes
SUBSTITUTIONS
Buttermilk: If you don't have buttermilk, you can use whole or 2% milk and add two tablespoons of vinegar or lemon juice.
Flour: To make gluten free, you can use a 1-1 gluten free flour substitute.
Blueberries: Fresh or frozen.
STORAGE
Store these pancakes covered on a plate in the refrigerator for up to 3 days. You can also freeze these pancakes and reheat just prior to serving.