Rinse blueberries and let dry in a colander.
In a big mixing bowl, add the dry ingredients – flour, sugar, salt, baking powder and soda. Mix well with a whisk.
In a smaller bowl, add the wet ingredients – buttermilk, egg, melted butter, vanilla. Mix well. It may look curdled but that’s okay.
Combine wet ingredients with the dry ingredients. Mix about 15 times until batter has formed and there are no lumps. Do not over mix.
Have frying pan on medium – low heat. Grease frying pan with butter. Note: each time you make a pancake grease the pan, this will make them crispy on the outside.
Using a 1/3 cup measure, dollop batter onto pan. Place fresh blueberries on pancake. You can put as many as you like. I put a lot because I like there to be a blueberry in every bite.
When bubbles start to appear flip over. Let cook for about 2 minutes.
Remove from pan and eat while hot.
Serve with maple syrup.