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Mix the wet ingredients: In a large bowl, whisk together 1 cup Greek yogurt, ⅓ cup milk, 2 eggs, 1 to 2 tablespoons honey, and ½ teaspoon vanilla extract until smooth.
Add the dry ingredients: Add 1 cup all-purpose flour, 2 teaspoons baking powder, and ¼ teaspoon salt. Whisk gently until just combined. A few small lumps are okay. Fold in 1 cup blueberries, or sprinkle them onto each pancake after you pour the batter into the pan.
Cook the pancakes: Heat a non-stick skillet over medium-high heat until hot. Add a few drops of light olive oil and wipe it around the pan. Lower the heat to medium. Pour ¼ to ⅓ cup of batter per pancake. Cook for 3 to 4 minutes per side. If they brown too fast, lower the heat to medium-low. Cut the first pancake in half to check. The center should be fully cooked with no wet batter.
Finish and keep warm: Wipe the pan between batches and lightly oil again if needed. If the batter spreads too much, stir in a little flour. If too thick, add a splash of milk. Keep pancakes warm in a 120°F (50°C) oven until ready to serve.