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In a large mixing bowl, whisk together the eggs and buttermilk until well combined. Stir in vanilla if using.
Add melted butter to the mixture and whisk until smooth.
In a separate bowl, whisk together flour, salt, baking powder, baking soda, and sugar.
Gently fold dry ingredients into wet mixture until just combined. Don’t overmix.
Fold in blueberries gently.
Heat a nonstick skillet over medium heat and brush with butter.
Pour ¼ cup batter per pancake onto the skillet. Cook until bubbles form and edges set (2–3 minutes).
Flip and cook another 1–2 minutes until golden brown.
Transfer to a warm plate. Repeat with remaining batter. Serve warm with syrup, extra berries, or toppings of choice.