In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt.

In a medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.

Pour the wet ingredients into the dry flour blend. Stir gently with a rubber spatula just until combined and flour pockets disappear. Do not overmix! Leave lumps in the batter—they create ultra-tender, fluffy pancakes. Let batter rest undisturbed for 10 minutes.

Heat a heavy cast-iron skillet or griddle over medium heat (approx. 350°F/175°C). Lightly grease the surface with a knob of butter.

Pour 1/3 cup of batter per pancake onto the hot griddle. Immediately scatter a generous handful of blueberries directly onto the wet surface of each pancake.

Cook for 2 to 3 minutes until bubbles form across the surface and edges appear matte and set.

Slide a thin spatula underneath and gently flip. Cook for another 1 to 2 minutes until the underside is deep golden brown and cooked through.

Stack hot pancakes onto plates, crown with a generous pat of butter, and drizzle with warm amber maple syrup!