1. Prepare buttermilk by mixing 3/4 cup of milk with 2 tablespoons of white vinegar and let it sit until it thickens slightly.
2. Mix dry ingredients by combining 1 cup of flour, 1 tablespoon of sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and a pinch of salt in a large bowl. Whisk to blend together.
3. In a separate bowl, combine wet ingredients by beating one egg, adding the buttermilk, 2 tablespoons of melted butter, and an optional teaspoon of vanilla extract. Mix well.
4. Pour the wet mixture into the dry ingredients and gently stir until just combined. Avoid overmixing; some lumps in the batter are okay.
5. Let the batter rest for 5-10 minutes to allow the flour to fully hydrate for fluffier pancakes.
6. Heat a nonstick pan or griddle over medium to medium-low heat and lightly grease it with butter or oil.
7. Pour 1/3 or 1/4 cup of batter onto the pan for each pancake, depending on your desired size.
8. Sprinkle a few fresh or frozen blueberries onto each pancake. If using frozen, scatter them on top rather than mixing them into the batter.
9. Cook the pancakes until bubbles form on the surface and the edges start to firm up, then flip using a spatula.
10. Cook for an additional 1-2 minutes on the flipped side until golden brown.
11. Serve the warm pancakes stacked with your favorite toppings, such as syrup, more blueberries, or whipped cream.
12. Optional: Experiment with add-ins like vanilla extract, sour cream, or spices like cinnamon for enhanced flavor.