1. Make the Buttermilk Mixture:
   In a 2-cup measuring jug or bowl, stir together the milk and vinegar (or lemon juice). Let stand for 5 minutes.

2. Combine Dry Ingredients:
   In a medium bowl, whisk together the flour, sugar, baking soda, and salt.

3. Combine Wet Ingredients:
   Whisk the egg, vanilla extract, and almond extract (if using) into the milk mixture.

4. Combine Wet and Dry:
   Make a well in the center of the flour mixture. Pour the milk mixture and melted butter into the well. Stir with a fork until just combined. The batter should be thick but pourable. If it seems too thick, add a splash of milk.

5. Add Blueberries:
   Gently fold fresh blueberries into the batter. If using frozen blueberries, set them aside to add later.

6. Heat Skillet:
   Heat a large skillet or griddle over medium heat. The pan is ready when a few drops of water dance and evaporate quickly.

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

8. Flip Pancakes:
   When the edges look dry and bubbles start to appear and pop on the top surface, flip the pancakes. This takes about 2 minutes per side. Cook for another 1-2 minutes, or until lightly browned and cooked through.

9. Serve:
   Serve immediately with warm syrup, butter, and extra blueberries.

Storing:

• Refrigeration: Store leftover pancakes in an airtight container in the refrigerator for up to a week.
• Freezing: Freeze pancakes for up to 2 months. Arrange pancakes on a baking sheet and freeze for about 30 minutes before transferring to a freezer-safe bag with parchment paper between each pancake.

Reheating:

• Microwave: Reheat on a microwave-safe plate for about 20 seconds per pancake (adjust time for multiple pancakes).
• Oven: Wrap pancakes in foil and bake at 350°F (175°C) for about 10 minutes.