In a large mixing bowl, whisk together the milk, sour cream, eggs, melted butter, and vanilla extract until smooth and well combined.
In a separate bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps in the flour mixture.
Pour the dry ingredients into the bowl with the wet ingredients. Gently fold the mixture together using a spatula, being careful not to overmix. A few lumps are perfectly fine; this will keep your pancakes light and fluffy.
Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with oil or butter. You’ll know it’s ready when a drop of water sizzles on the surface.
Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes or until golden brown.
Transfer the cooked pancakes to a cooling rack or a plate and keep warm while you cook the remaining batter. Serve with additional blueberries and your favorite syrup.
