Step 1

In a medium bowl, whisk together the milk and lemon juice, and let it sit for 5 minutes. Add the eggs, melted butter, and vanilla extract and whisk until well combined.

Step 2

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Pour the wet mixture into the dry mixture and stir together until combined. (A few lumps in the batter are okay and actually result in fluffier pancakes, so don’t try to stir it until smooth.)

Step 3

Heat a large nonstick pan or griddle over medium heat. Lightly grease with butter. Working in batches, drop the pancake batter into the hot skillet using about ¼ cup per pancake. Sprinkle the top of each pancake with blueberries. Cook until the edges are set and lots of bubbles have formed on top of each pancake, 3 to 4 minutes.

Step 4

Carefully flip and continue cooking until golden brown, and the centers feel springy when you press on them, 1 to 2 minutes. Transfer to a plate and keep warm while you cook the rest of the pancakes. Butter the skillet for each new batch. (You may have to occasionally wipe the skillet clean from caramelized blueberry juices.) Serve hot with butter and maple syrup.