In a large mixing bowl, fully combine the egg, milk, sugar, and vanilla. 

Slowly add in the baking mix and whisk gently as you go. Be careful not to overmix the batter. If it is too thick, you can slowly add in a little more milk until the batter is slowly dripping from the whisk. 

Once the batter is fully combined, gently fold in the blueberries.

Place a nonstick skillet over low heat. I used cast iron and it made the pancake edges a bit darker than I would have liked.

Add a pat of butter into the skillet and allow it to melt.

Using a measuring cup, pour 1/4 cup of pancake batter into the center of the non-stick skillet. 

Cook the pancake until it starts to bubble and the edges turn golden brown. This will take 3 to 5 minutes.

Flip the pancake.

Cook the pancake for another 2 to 3 minutes or until it is golden brown on both sides.

It’s best to only flip a pancake once or it may get tough. Pull a pancake sooner rather than later, as it will cook a bit while off the heat.