In a 2-cup measuring jug or bowl, stir the milk and vinegar (or lemon juice) together, then set aside for five minutes. (This mixture mimics buttermilk, which, when mixed with the baking soda later in the recipe, makes extra fluffy blueberry pancakes.)

Meanwhile, whisk the flour, sugar, baking soda, and salt in a medium bowl.

Whisk the egg, vanilla, and almond extract into the milk.

Make a well in the center of the flour mixture. Pour the milk mixture and melted butter into the well and use a fork to stir until you no longer see clumps of flour. It is okay if the batter has a few small lumps(it is important not to over-mix the batter). The batter will be thick, but still pourable. If it seems too thick, add an extra splash of milk.

If using fresh blueberries, fold them in. (For frozen blueberries, keep them to the side, as you will add them later.)

Heat a large skillet (or use a griddle) over medium heat. The pan is ready if you splatter a little water onto the pan surface, and the water dances around the pan and eventually evaporates.

Lightly brush the skillet with melted butter. Use a ¼ cup measuring cup to spoon batter onto the skillet. Gently spread the batter into a 4-inch circle. If you are using frozen blueberries, scatter a handful on top of the uncooked side of the pancake.

When the edges look dry, and bubbles start to appear and pop on the top surfaces of the pancake, turn it over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle.

Serve immediately with warm syrup, butter, and more berries.

Store blueberry pancakes in an airtight container in the fridge for up to a week or freeze them for up to 2 months. If freezing, line the pancakes on a baking sheet and freeze for about 30 minutes. Then, transfer them to a freezer-safe bag with parchment paper between each pancake to prevent sticking.

To reheat them, place them on a microwave-safe plate and cook for 20 seconds per pancake (add more time for multiple pancakes). Or wrap the pancakes in foil and bake at 350°F for about 10 minutes.