Prepare dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

Mix wet ingredients: In another bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.

Combine wet and dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if there are a few lumps.

Add blueberries: Gently fold the fresh blueberries into the pancake batter.

Preheat pan: Place a non-stick skillet or griddle over medium heat. Add a small amount of butter to grease the surface.

Cook pancakes: Pour 1/4 cup of batter onto the preheated skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2 - 3 minutes. Flip and cook for an additional 1 - 2 minutes until golden brown and cooked through.

Keep warm: Transfer the cooked pancakes to a plate and cover with aluminum foil to keep warm while you cook the remaining pancakes.

Serve: Divide the pancakes between two plates. Drizzle with maple syrup and serve with a glass of cold milk on the side.