In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar until well combined.
In a separate bowl, beat the egg and then whisk in the whole milk, melted unsalted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; the batter should be slightly lumpy.
Fold in the fresh blueberries carefully to avoid breaking them.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes.
Flip the pancakes and cook for another 2 minutes or until golden brown and cooked through.
Transfer the cooked pancakes to a plate and keep warm. Repeat with the remaining batter, greasing the skillet as needed.
Serve warm with maple syrup, extra blueberries, or your favorite toppings.