In a large bowl, sift together the flour, sugar, baking powder, baking soda and salt.
In a different bowl, whisk together buttermilk, eggs, melted butter, and vanilla.
Make a well in the center of the dry ingredients, and pour the wet ingredients in. Use a whisk to stir everything together, being careful to not over mix.
Heat the griddle over medium-low heat and brush it with additional melted butter. Pour ⅓ cup of pancake batter onto the griddle and sprinkle in the blueberries, pushing them into the pancake slightly.
Cook about three minutes, or until the bubbles in the batter begin to pop and the pancake holds shape.
Flip and cook the other side until the pancake is cooked throughout and golden brown on both sides. Transfer to a baking sheet to keep warm*, brush the griddle with additional melted butter, and repeat until all the pancake batter is used.
Serve with jam, maple syrup, creme fraiche, powdered sugar, and/or additional blueberries.