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Heat skillet over medium heat.
In a mixing bowl stir together buttermilk, baking soda, and juice and zest of lemon. Add egg, vanilla, and melted butter and stir to combine. In a separate large mixing bowl stir together flour, salt, baking powder, and sugar.
Pour wet mixture into dry ingredients and stir just until combined. There may be some lumps--don't over-mix the bater. (Add a little splash of buttermilk if the mixture is too thick). Gently stir in blueberries.
Grease the warm skillet with butter or non-stick cooking spray. Use a 1/4 measuring cup to spoon the batter onto the pan. Cook until the bottom of the pancakes are golden and bubbles come to the surface. Flip to the other side and cook until golden.
Serve with your favorite pancake syrup.