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In a small bowl, whisk together the flour, baking powder, and sugar.
In a large glass measuring cup, whisk together the buttermilk, egg, 2 tablespoons of the melted butter, and the vanilla.
Stir the wet ingredients into the dry ingredients. Stir just until no dry pockets of flour remain, but don't worry about lumps in your batter. Over-mixing will prevent tender, fluffy pancakes.
Meanwhile, melt the extra butter in your skillet or griddle over medium heat.
Using a ¼-cup measure, scoop out batter onto the preheated the skillet. Cook until bubbles appear across the entire surface, and then flip to cook the second side until golden brown. Repeat with all remaining batter.
Serve with maple syrup, extra butter and fresh blueberries.