In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
In a separate medium bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Do not overmix; the batter should be slightly lumpy.
Carefully fold in the fresh blueberries, distributing them evenly throughout the batter.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or non-stick spray.
Pour about 1/3 cup of batter onto the skillet and spread it slightly to form a circle approximately 5 inches in diameter.
Cook the pancake for 2-3 minutes until bubbles form on the surface and the edges look set.
Using a spatula, carefully flip the pancake and cook for an additional 2 minutes until golden brown and cooked through.
While the pancake is still warm, gently press the center of the pancake down into the skillet to create a shallow bowl shape. Hold for a few seconds to set the shape, then transfer carefully to a plate.
Repeat the process with the remaining batter to make a total of 4 pancake bowls.
Fill each pancake bowl with your favorite toppings such as fresh fruit, yogurt, maple syrup, or whipped cream, and serve immediately.