In a small mixing bowl, combine the buttermilk, flour, egg white, baking soda, vanilla, and salt. Whisk just until blended. Stir in the blueberries.
Let stand for 10 minutes.
Heat a large nonstick skillet over medium heat.
Pour the batter in 1/8-cup dollops onto the skillet to form 3 pancakes. Cook for about 2 minutes, or until bubbles appear on the tops and the bottoms are golden brown. Flip. Cook for about 2 minutes, or until browned on the bottom. Serve immediately.
Preparation time includes time for batter to rest.