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Make the 'buttermilk' by pouring the vinegar into the milk. Set aside for a few minutes to allow it to curdle.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, granulated sugar, and salt.
Add the whisked egg, melted butter, and buttermilk to the dry ingredients and fold them together until just combined. Don't over-mix!
Add a little olive oil or more vegan butter to a large nonstick pan over medium heat. Scoop ⅓ cup of the batter into the pan. Add a few fresh blueberries to each pancake. Once bubbles form on the surface, flip and cook for another minute or two until golden brown.
Repeat this process until all the batter has been used. Serve with maple syrup and any toppings of your choice!