Step 1

Place 4 tablespoons unsalted butter in a medium microwave-safe bowl and microwave until melted, about 30 seconds. (Alternatively, melt on the stovetop and transfer to a medium bowl.) Set aside to cool slightly while you measure the dry and wet ingredients.

Step 2

Place 2 cups all-purpose flour, 3 tablespoons granulated sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon kosher salt in a large bowl and whisk to combine.

Step 3

Add 2 cups buttermilk, 2 large eggs, and 1 teaspoon vanilla extract to the butter and whisk to combine. Pour into the flour mixture and whisk until just combined. Some small lumps are OK. Add 1 pint fresh blueberries and gently fold to combine. Set the batter aside to rest for 15 minutes.

Step 4

Heat a large nonstick or cast iron skillet over medium heat. Add 1 teaspoon vegetable oil and swirl to coat. Add 1/4-cup portions of the batter to the pan, cooking 3 to 4 at a time, depending on the size of your pan. Cook until bubbles appear on the surface, the edges begin to set, and the bottoms are golden-brown, about 3 minutes. Reduce the heat to medium-low if the pancakes are cooking too quickly.

Step 5

Flip the pancakes. Cook until the second sides are golden-brown, 1 to 2 minutes more. Transfer to plate or a 250°F oven if you want to keep them warm. Repeat using more oil and cooking the remaining batter. Serve with more butter, maple syrup, and blueberries if desired.