Combine the milk and vinegar and let it stand for 5 minutes, allowing milk to “sour”. Once soured, whisk together milk, egg, butter, and vanilla in a large mixing bowl.
Combine the flour, sugar, baking powder and soda, and salt. Whisk into batter until no clumps remain. For thinner batter consistency, adjust by adding a few tablespoons of milk. Fold in blueberries.
Let the batter stand for about 5 minutes prior to using. This will allow the baking powder, baking soda and vinegar to start reacting, giving you fluffier pancakes. Preheat to medium heat a pancake griddle or large frying pan, sprayed with nonstick spray.
Make pancakes - the size is up to your discretion. Cook for 1 ½ to 2 minutes on the first side, until the edges start turning golden brown and air bubbles break the surface. Turn and cook on the other side until golden brown.
Serve the pancakes hot with maple syrup and salted butter.
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