Combine the buttermilk, beaten egg and 2 Tbsp vegetable oil in a small bowl. Whisk to combine.
Combine the flour, sugar, baking powder, baking soda, and salt in a medium-size bowl and whisk to combine.
Add the buttermilk mixture to the dry ingredients and whisk until the batter is smooth. If you like your pancake batter a little thinner, feel free to add a little more buttermilk. Do not over-mix.
Heat a large skillet or griddle pan over medium heat and add 2 Tbsp vegetable oil.
When the oil is hot, pour about 1/4 of a cup of the batter into the pan for each pancake. Top each pancake with 4-5 blueberries. Cook the pancakes for about 2 minutes, or until bubbles appear on the surface. Flip with a pancake turner and cook for another minute or two, or until browned on the other side. Add a little more oil to the pan if necessary and repeat with the rest of the pancakes.
Serve immediately with confectioners sugar or syrup.
If you are feeding a crowd, place a heat-safe plate in a 250-degree oven to keep the first pancakes hot while you make the rest of them. My family likes thin pancakes with crispy edges. This recipe as written produces thicker pancakes. If you like thin as we do, add another tablespoon or so more milk to your batter. To get the crispy edges, you will need to add another two to three tablespoons of oil. If you are a fan of blueberries, consider topping these pancakes with blueberry syrup. To make it, combine four cups of fresh or frozen blueberries with 3/4 cup of sugar and three tablespoons of flour in a medium-size saucepan over medium heat. Bring to a boil and cook for a few minutes. Remove it from the heat and allow it to cool slightly. You can reheat any leftover pancakes in the microwave.