Add the eggs, milk, and vanilla extract to a large mixing bowl. Whisk vigorously for 2-3 minutes. You’re trying to whip air into the mixture, which will make your pancakes fluffier. Whisk in 3 tbs butter.
In a small mixing bowl, evenly combine the flour, salt, baking powder, and sugar. Gently mix or stir the dry ingredients into the wet. You’re going to be tempted to smooth out the batter to get rid of the lumps. You must resist this temptation! Lumps are fine, I promise! If you overmix, you’ll have tough, dry pancakes and no one will like you anymore. Leave the lumps, it’s okay, you can ignore your perfectionist streak this once. I feel you, I’m here for you in this.
Let the batter rest while you preheat your griddle. I start mine over medium heat and let it go a few minutes. You know it’s ready when a flicker of water sizzles and dances. Brush the surface with some of the remaining 2 tbs melted butter, then spoon the batter in ¼-cup full ladles. Immediately sprinkle, or neurotically place, blueberries on top of the pancake. How many, how they are spaced, that’s all up to your preferences. Keep cooking this side until bubbles appear on the surface. Flip the pancakes carefully and cook until the other side is brown. Adjust the heat as needed. Repeat with the remaining melted butter and batter in batches until done.