In a small bowl, whisk together the flour and baking powder until well combined. In a separate, larger mixing bowl, beat the milk, egg, and 2 tablespoons of the vegetable oil until the mixture is smooth and uniform.

Gradually add the dry ingredients into the wet mixture, stirring gently until a smooth, thick batter forms. Allow the batter to rest for about 1 minute; this helps it thicken slightly and improves texture.

Heat a skillet or griddle over medium heat and brush it lightly with about 1 teaspoon of the remaining vegetable oil. Once the surface is hot, spoon generous portions of batter onto it. Scatter a few blueberries over each portion if using. Cook until bubbles appear across the surface and the edges begin to look dry, about 3 to 4 minutes.

Flip the pancakes carefully and continue cooking until the undersides are golden brown, approximately 2 to 3 minutes more. Repeat the process with the remaining batter and oil, adjusting the heat as necessary to avoid burning. Serve warm, with your favorite toppings.