In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps and everything is well combined.

In a separate medium bowl, mash the very ripe bananas with a fork until mostly smooth but with a few small lumps remaining. Whisk in the milk, large egg, melted and slightly cooled butter, and vanilla extract until just combined.

Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. A few lumps are perfectly fine – overmixing will lead to tough pancakes!

Gently fold the fresh blueberries into the batter. Try not to crush them.

Heat a lightly oiled or buttered griddle or large non-stick frying pan over medium-low heat. You want it hot enough that a drop of water sizzles, but not smoking.

Pour about 0.25 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, until bubbles start to appear on the surface and the edges look set, then flip and cook for another 1-2 minutes until golden brown and cooked through. Adjust heat as needed to prevent burning.

Transfer cooked pancakes to a plate. Serve immediately with your favorite toppings, like maple syrup, extra fresh fruit, or whipped cream.