In a large bowl, whisk together the flour, cornmeal, baking powder and salt. Set aside.
In another bowl, whisk together the buttermilk, eggs, oil and vanilla extract.
Pour the dry ingredients into the wet. Fold the ingredients together until just moistened. Do not overmix. Very gently, fold in 1 cup of the blueberries.
Preheat a griddle pan or large non-stick skillet over medium heat. Spray with a non-stick spray. Scoop out the pancake batter in 1/4 cup increments and dollop them on the hot pan, working in batches. Flip the pancakes when the top is bubbly and the bottom is set and brown, about 4 minutes. Cook for an additional 2-3 minutes on the other side. Remove from heat and repeat until you've used all of the pancake batter.
Serve the pancakes with a pat of butter and drizzle with maple syrup. Sprinkle the remaining blueberries on top and enjoy!