1-First Step: Make the buttermilk substitute Combine 3/4 cup milk and 2 tablespoons white vinegar in a small bowl. Let it sit for 1-2 minutes until it slightly curdles to mimic buttermilk, essential for fluffy pancakes.

2-Second Step: Mix dry ingredients In a large bowl, whisk together 1 cup flour, 2 tablespoons sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt ensuring even distribution for consistent rise and flavor.

3-Third Step: Combine wet ingredients In a separate bowl, beat 1 large egg, then add the buttermilk mixture and 2 tablespoons melted butter. Whisk until smooth and well combined, adapting with non-dairy or vegan alternatives if needed.

4-Fourth Step: Create the batter Pour the wet ingredients into the dry mix and stir gently until just combined. Avoid overmixing to keep the batter light and fluffy. Fold in 1 to 1 1/2 cups fresh or frozen blueberries carefully to prevent color bleed and maintain bursts.

5-Fifth Step: Cook the pancakes Heat a nonstick skillet over medium heat and coat with butter. Spoon 1/4 to 1/3 cup batter per pancake, forming 4-5 inch circles. Cook until bubbles form on top and edges are set (about 1-1.5 minutes), then flip carefully and cook the other side for 1-2 minutes until golden brown.

6-Final Step: Serve and keep warm Keep cooked pancakes warm in a single layer in a low-temperature oven (~100°C/200°F) or cook multiple pancakes simultaneously for serving all warm. Top with maple syrup, fresh berries, or preferred additions and enjoy your fluffy blueberry pancakes.