In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents, which is crucial for fluffy pancakes.

In another bowl, combine the wet ingredients: milk, egg, melted butter, and vanilla extract. Whisk until well blended.

Pour the wet mixture into the dry ingredients. Stir gently with a spatula or whisk until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to tough pancakes.

Gently fold in the blueberries, being careful not to crush them.

Heat a non-stick skillet or griddle over medium heat. Add a tablespoon of vegetable oil and spread it evenly to coat the surface.

Once the skillet is hot, pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

Flip the pancakes carefully with a spatula and cook for an additional 2-3 minutes on the other side until golden brown.

Repeat with the remaining batter, adding more oil to the skillet as needed.

Serve the pancakes warm with maple syrup, additional blueberries, or your favorite toppings.