In small bowl, sift together flour, sugar, baking powder and baking soda; mixing well. In a large bowl, using an electric mixer, beat eggs on medium speed until frothy. Mix in buttermilk, vanilla and melted butter. Slowly add dry ingredients, stiring just until the batter is smooth and no lumps of flour remain; do not overmix.

Heat griddle to 375 degrees F. or heavy bottomed skillet over medium heat until drop of water bubbles and bounces on surface. Lightly grease with oil or spray with nonstick cooking spray. For each pancake, ladle 1/3 to 1/2 cup batter onto hot griddle. Scatter 1 Tbs. blueberries evenly over each pancake. Cook about 5 minutes. or until bubbles appear on surface of pancakes and bottoms are light golden brown. Turn pancakes; cook 2 to 3 minutes. or until light golden brown. Serve immediately or transfer to a baking sheet and keep warm in a 225 degree F oven while cooking the remaining pancakes. Serve with butter and your favorite warmed syrup or sprinkled with powder sugar. If desired, recipe can be doubled.

Makes about 16 pancakes; serves 4.