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Start by making the pancake batter. In a large bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until well combined.
*If you are using a homemade buttermilk mixture of vinegar and milk, make that first and let it sit for 1-2 minutes before adding the rest of the wet ingredients.
Add in the granulated sugar, flour, baking powder, baking soda, and salt. Whisk until just combined, it's okay if there are a few small lumps in the batter. Let the batter rest for 10 minutes.
Heat a large nonstick skillet over medium heat and grease with butter.
Use a ⅓ measuring cup to pour the batter onto the pan for each pancake. Then, arrange a small handful of blueberries on top of each. Cook until little bubbles form and the edges start to firm up. Then gently flip to cook the other side until golden brown, cooked through, and fluffy (~2-4 minutes on each side).
Plate and serve the pancakes warm with butter and maple syrup, if desired.