In a small bowl, combine the milk and white vinegar, allowing the mixture to sit for a minute or two. This process mimics the tangy effect of buttermilk, enhancing the pancakes' fluffiness.

In a separate mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined. Crack the egg into the dry ingredients, then pour in the milk mixture and melted butter. Stir gently until just incorporated—avoid overmixing to maintain a light texture.

Preheat a nonstick skillet over medium heat. Add a small amount of butter to the pan, letting it melt and lightly coat the surface.

Pour approximately ⅓ cup of batter onto the skillet, using the back of a spoon to spread it slightly. Sprinkle a handful of fresh blueberries over the top of the pancake. Cook for a couple of minutes, watching for small bubbles to form on the surface and the edges to begin setting. Carefully flip the pancake and cook for another 1-2 minutes until golden brown and fluffy.

Repeat with the remaining batter, adding more butter to the skillet as needed. Serve warm with additional butter and maple syrup, or enjoy them on their own for a naturally sweet and satisfying treat.