In a large bowl whisk together flour, baking powder, baking soda, salt, and sugar.
Whisk the buttermilk, eggs, and vanilla extract into the dry ingredients until combined (the batter will be slightly lumpy).
Rest pancake batter for 10 minutes.
Heat a large skillet or griddle over medium heat.
Brush with butter or neutral oil. Repeat between batches.
Pour about 1 tablespoon of batter into the pan leaving about an inch between each pancake then sprinkle with a few blueberries. Depending on the size of your skillet you can cook 4-5 pancakes at a time.
Flip the pancakes over when small bubbles appear on the surface and a few have burst, about 2 minutes. Brown the other side, about 1 minute. Transfer to a baking sheet and keep warm in an over. Repeat with the remaining batter.
Serve with additional blueberries, butter, and syrup.