Bring plain old pancakes to life with a burst of berrylicious sweetness.
Beat the egg with the melted butter. Then stir in the buttermilk and vanilla. Pour the wet mixture into the dry ingredients and stir gently until just combined.
Gently fold 1 cup fresh blueberries into the batter.
Pour about 1/4 cup of batter per pancake. When bubbles form on the surface and edges appear set (about 2 minutes), flip and cook for another 1-2 minutes until golden brown.