1-First Step: Gather all ingredients and tools. Measure dry items into one bowl: flour, sugar, baking powder, baking soda, and salt. This setup keeps things smooth and prevents mistakes mid-cook. In another bowl, whisk wet ingredients: buttermilk, eggs, melted butter, and vanilla. Let the batter rest 5 minutes after mixing for better rise.

2-Second Step: Pour wet into dry bowl. Stir gently with a spatula until just combined. Lumps are okay; overmixing deflates air bubbles needed for fluffy pancakes. Fold in blueberries carefully to avoid crushing them. The batter should look thick but pourable. If too thick, add 1-2 tablespoons milk. Aim for a smooth flow off the spoon.

3-Third Step: Heat a non-stick skillet or griddle over medium heat, about 350°F if electric. Add a pat of butter or oil; wipe excess with paper towel for even browning. Scoop 1/4 cup batter per pancake. Cook until bubbles form on top and edges set, 2-3 minutes. Flip and cook 1-2 minutes more until golden.

4-Fourth Step: Stack on a plate and tent with foil to keep warm. Repeat with remaining batter, adding butter between batches.

5-Final Step: Serve hot with maple syrup, extra blueberries, or yogurt. Makes 12 pancakes, serves 4. Total time: 25 minutes.