In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well mixed.

In another bowl, combine the Greek yogurt, egg, milk, and vanilla extract. Mix well until smooth and creamy.

Pour the wet ingredients into the dry ingredients. Gently stir until just combined; it's okay if a few lumps remain.

Carefully fold in the fresh blueberries, ensuring they’re evenly distributed in the batter.

Heat a non-stick skillet over medium heat and add a little butter to coat the surface.

Pour about 1/3 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

Flip the pancakes, letting them cook for another 1-2 minutes until golden brown.

Serve warm with additional blueberries and a drizzle of maple syrup if desired.