Prepare the Milk Mixture: In a large bowl, combine milk and vinegar. Stir and let the mixture rest for about 10 minutes; it will curdle slightly, mimicking buttermilk.

Mix Dry Ingredients: In another bowl, sift together the flour, baking powder, baking soda, salt, and sugar. Mix well and set aside.

Combine Wet Ingredients: To the milk mixture, add the melted butter and mix until well combined.

Incorporate Wet and Dry Ingredients: Pour the wet mixture into the bowl with the dry ingredients. Add vanilla extract and lemon zest. Gently mix with a spatula until just combined; be careful not to overmix. The batter should be slightly lumpy.

Add Blueberries: Fold in the blueberries gently to avoid breaking them, ensuring they are evenly distributed throughout the batter.

Rest the Batter: Cover the bowl and let the batter rest for 10 minutes while you heat the pan.

Cook the Pancakes: Heat a nonstick pan over medium heat. Lightly grease the pan with butter if desired. Use a 1/3 cup measure to scoop the batter and pour it onto the hot pan.

Flip and Cook: When bubbles form on the surface and the edges appear set, flip the pancake. Cook the other side for about 50 seconds or until golden brown.

Serve: Serve the pancakes immediately with butter, maple syrup, or your favorite toppings.